Thumbprint Shortbread Cookies recipe
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Ingredients
- ¾ cup margarine ¼ cup white sugar 2 cups all-purpose flour ½ cup chopped pecans 1 (16 ounce) container chocolate fudge frosting
Nutrition Info
- 185.9 caloriescarbohydrate: 22.2 gcholesterol: : -fat: 10.6 gfiber: 0.6 gprotein: 1.6 gsaturatedFat: 2.2 gservingSize: -sodium: 100.1 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Thumbprint Shortbread Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.
Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.