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Home > Recipes > Chocolate-Filled Shortbread Thumbprint Cookies

Chocolate-Filled Shortbread Thumbprint Cookies Recipe

Chocolate-Filled Shortbread Thumbprint Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Nutrition Information

Serving Size: 1/84 of recipe
Servings per Recipe: 84

  Amount Per Serving %DV *
Calories 120 -
Calories from Fat 0 -
Total Fat 8g 12% DV
Saturated Fat 4g 20% DV
Trans Fat 0g -
Cholesterol 25mg 8% DV
Sodium 70mg 3% DV
Total Carbohydrates 11g 4% DV
Dietary Fiber 1g 0% DV
Sugars 6g -
Protein 1g -
Vitamin A - 4% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 2 cups chopped pecans
  • 1 teaspoon salt
  • 2 cups (4 sticks) butter or margarine, softened
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1-1/3 cups sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • CHOCOLATE FILLING (recipe follows)
  • 4 cups all-purpose flour


1. Heat oven to 350°F. Beat butter, sugar and vanilla until well blended. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour, cocoa and salt, beating until blended.

2. Roll dough into 1-inch balls; roll balls in pecans. Place about 2 inches apart on ungreased cookie sheet. Press thumb in center of each ball.

3. Bake 18 to 20 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Spoon 1 rounded teaspoon filling into each indentation. Cool 1 hour. Makes about 7 dozen cookies.

CHOCOLATE FILLING: Combine 2 cups sugar, 1/2 cup HERSHEY'S Cocoa and 1/2 cup milk in heavy saucepan. Bring to boil, stirring constantly; boil 2 minutes. Remove from heat; pour into bowl. Add 1/2 cup (1 stick) butter and 1/2 teaspoon vanilla extract. Do not stir. Cool 10 minutes. Beat on medium speed 3 minutes or until mixture is slightly thickened.

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