Chocolate-Filled Thimble Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup butter or margarine, softened | 1/2 cup firmly packed brown sugar | 1 egg, separated |
| 1/2 teaspoon vanilla extract | 1-1/2 cups all-purpose flour | 1/4 teaspoon salt |
| 1 cup finely chopped pecans or walnuts | CHOCOLATE FILLING: 3/4 cup semisweet chocolate morsels | 1 tablespoon shortening |
| 2 tablespoons light corn syrup | 1 tablespoon water | 1 teaspoon vanilla extract |
| 1 | Cream butter; gradually add sugar, beating well. Add egg yolk and vanilla; mix well. Combine flour and salt; add to creamed mixture; beat well. Shape dough into a ball; cover and chill 2 hours. |
| 2 | Shape dough into 1-inch balls. Slightly beat egg white; dip balls in egg white, and roll in pecans. Place 2 inches apart on ungreased cookie sheets. Press thumb in each ball of dough, leaving an indentation. Bake at 350 F for 10 to 15 minutes or until lightly browned. Cool on wire racks. Spoon 1 teaspoon Chocolate Filling into each cookie indentation. |
| 3 | CHOCOLATE FILLING: Combine semisweet chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat, and stir in corn syrup, water, and vanilla. Yield: 3/4 cup. |