Thumbprint Shortbread Cookies Recipe - Allrecipes.com
Thumbprint Shortbread Cookies Recipe
  • READY IN 1 hr

Thumbprint Shortbread Cookies

Recipe by  

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

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Original recipe makes 2 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    9 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Most Helpful Positive Review
Oct 18, 2008

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 in the middle of each cookie. I also sifted the cookies with powdered sugar after done.

 
Most Helpful Critical Review
Dec 22, 2009

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.

 

26 Ratings

Jul 18, 2004

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

 
Jul 23, 2003

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.

 
Jan 19, 2007

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 and it still turned out great!

 
Apr 16, 2012

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 more water. These are very versatile. Instead of filling them with chocolate frosting, I filled them with peanut butter and then dunked them in chocolate.

 
Dec 03, 2009

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't have a mixer so I have to mix by hand) and not needing too many things to make it... I can understand how people can find it tastes like flour and so solve this problem I added a little vanilla, and about an extra 1/2 cup of sugar ( just free poured and tasted till it was a little sweet) I didn't add pecans because I don't usually have any on hand, so instead I put a small teaspoon of Raspberry Jam before baking them in the oven... I put them in a preheated over at 300 degrees for 10mins then took them out and let them cook on the stove off the heat of the pan. I finished them off with a light sprinkling of icing sugar. Not sure how they will turn out and if they will be a hit with the roommates as other recipes have been off this site so far but we'll see.

 
Mar 21, 2006

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

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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