Chocolate Fudge Thumbprint Cookies

By cecelia26_

Ingredients

• COOKIES:
• 1 cup (2 sticks) butter or margarine
• 3/4 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 cup Karo® Light Corn Syrup
• 1 egg
• 3 to 3-1/2 cups flour
• Pinch of salt
• 2 cups finely chopped walnuts (or other favorite nut)
• CHOCOLATE FILLING:
• 1/3 cup Karo® Light Corn Syrup
• 1-1/2 cups semisweet or milk chocolate chips

Details

Servings 5
Adapted from karosyrup.com

Preparation

Step 1

1.For COOKIES: Preheat oven to 350°F. 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 an additional 1/2 cup of flour. (Dough can be made ahead of time and refrigerated for later use. Use within 48 hours.)
2.Roll dough into 1-inch balls; roll in walnuts to coat. Place 2 inches apart on ungreased cookie sheets. Press thumb firmly in the center of each cookie to make a deep indentation. Follow instructions below for chocolate filling. Fill each cookie prior to baking.
3.For FILLING: Heat corn syrup in 1-quart microwave-safe cowl 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 tiny corner at the bottom of the bag. Squeeze filling into thumbprint holes.
4.Bake for 10 to 12 minutes or until firm. Remove to wire rack. Cool completely.