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Ingredients
- CHOCOLATE FILLING:
- 1 cup butter or margarine
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 1/2 cup Karo Light Corn Syrup
- 1 egg
- 3-3 1/2 cups flour
- 1/2 tsp salt
- 2 cups finely chopped walnuts
- 1/3 cup Karo Light Corn Syrup
- 1 1/2 cups semi-sweet chocolate chips
Details
Servings 5
Preparation time 45mins
Cooking time 57mins
Preparation
Step 1
Preheat oven to 325°
FOR COOKIES:
Mix butter, brown sugar and vanilla in mixer on medium speed until smooth.
Beat in syrup and egg.
Add 3 cups of flour and salt until blended.
If dough is not firm enough to roll into balls, add an additional 1/2 cup of flour.
(dough can be made ahead of time and refrigerated for later use. Use within 48 hours.)
Roll dough into 1 inch balls;
Roll in walnuts to coat.
Place 2 inches apart on ungreased cookie sheet.
Press thumb firmly in the center into each cookie to make deep indentation.
Follow instructions for chocolate filling.
CHOCOLATE FILLING:
Heat syrup in 1 quart microwave safe bowl for approximately 1 minute.
Add chocolate chips and stir to melt thoroughly.
Using a rubber spatula, scrape into pastry bag or 1 quart plastic freezer bag.
Seal tightly and snip off a small corner of the bottom of the bag.
Squeeze filling into the thumbprint holes.
Bake for 10-12 minutes or until firm. Remove to wire rack. Cool completely.
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