Thumbprint Shortbread Cookies

Thumbprint Shortbread Cookies

DKRENN

"Buttery, melt in your mouth shortbread chocolate cookies!!!"
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Ingredients

1 h servings 186 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

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Reviews

Read all reviews 24
  1. 29 Ratings

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Most helpful positive review

This is a really good shortbread cookie recipe. The only change to the recipe that I made was to add a teaspoon of vanilla. For the topping, I melted semi-sweet chocolate chips and spooned it ...

Most helpful critical review

not the shortbread taste I was hoping for... more like biscuit dough than cookie dough. Would probably be better with real butter, vanilla, more sugar and less flour.

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Least positive
Newest

This is a really good shortbread cookie recipe. The only change to the recipe that I made was to add a teaspoon of vanilla. For the topping, I melted semi-sweet chocolate chips and spooned it ...

Great recipe!!!!!!!!!!!! I added a little more sugar, eliminated the pecans, and substituted the chocolate for grape jam.

My family absolutely loved them and my kids enjoyed putting on the thumbprints. My husband suggested I could also use the large side chocolate chips instead of the frosting.

Delicious! I was looking for an eggless recipe as my fridge was running low on groceries and this recipe fit the bill. Cured my sweet-tooth in a bad way!! I also used Splenda instead of sugar...

not the shortbread taste I was hoping for... more like biscuit dough than cookie dough. Would probably be better with real butter, vanilla, more sugar and less flour.

I found these cookies to have an excellent flavor, but they were hard to shape. I added a little bit of water and that seemed to help. Next time I make them I will probably add even a little mor...

I made this one late night when I couldn't sleep and was board on the internet... Its a pretty easy recipe to follow and would be fun to do with little kids, because of it ease of making (I don'...

These tasted like flour. I frosted them and they still tasted like four.

I replaced the sugar with Splenda. I found the dough to be a bit dry with the recipe as written, but adding a little butter or subtracting a little flower solved this problem. I also used sugar ...

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