Chocolate Center

I was a little surprised reading this recipe. There are no eggs in the cookie. That is so unusual with cookies.

The base of the cookie is shortbread like. The chocolate flakes throughout give the cookie a delightful taste.

Sprinkling the cookies with confectioners’ sugar gives them a little extra sweetness.

I used a scoop to form the balls instead of rolling the dough. I don’t think there was a big difference in the end.

Pressing your thumb in the center gives each cookie the perfect indentation to add the chocolate filling.

The chocolate filling is lovely. The shortening gives the chocolate just what it needs to harden a little once it has cooled.

The combination of the shortbread like cookie and the chocolate filling is absolutely lovely!

I put some of these cookies in a cake transporter that a friend had left after a pot luck. I am from the south originally and firmly believe in the old southern phrase - you never return a dish empty.

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THUMB PRINTS

1/2 Cup Butter

1/2 Teaspoon Salt

1 Teaspoon Vanilla

1/2 Cup Packed Brown Sugar

1 1/2 Cups Sifted Flour

2 Tablespoons Milk

1/4 Cup Semisweet Chocolate Pieces, Chopped

Sifted Confectioners’ Sugar

CHOCOLATE FILLING

3/4 Cup Semisweet Chocolate Pieces

1 Tablespoon Shortening

2 Tablespoons Corn Syrup

1 Tablespoon Water

1 Teaspoon Vanilla

Heat oven to 375 degrees. Mix butter, salt, vanilla and brown sugar until light and fluffy. Blend in flour, milk and chocolate pieces. Shape into 1 inch balls. Make a depression with thumb in each. Bake 10 to 12 minutes. Roll in confectioners’ sugar and cool. In a double boiler over hot water, melt chocolate and shortening for filling. Cool slightly. Add corn syrup, water and vanilla. Heap into center of cooled cookies.