Ingredients
- Filling:
- 1 cup butter or margarine
- ¾ cup light brown sugar, packed
- 1 tsp vanilla
- ½ cup light corn syrup
- 1 egg
- 3 – 3 ½ cup flour
- ½ tsp salt
- 2 cups finely chopped walnuts
- 1/3 cup light corn syrup
- 1 ½ cups semisweet chocolate chip
Preparation
Step 1
Cookies:
Preheat oven to 325°. Mix butter, brown sugar, and vanilla in mixer at medium speed until smooth. Beat in corn syrup and egg. Add 3 cups of flour and salt until blended. If dough is not firm enough to roll into balls, add additional ½ cup flour. 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 of each cookie to make deep indentation. Follow instructions for chocolate filling.
Filling:
Heat corn 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 of a tiny corner at the bottom of the bag. Squeeze filling into thumbprint holes.
Bake for 10-12 minutes or until firm. Remove to wire rack. Cool completely.