- 3/4 cup margarine
- 1/4 cup white sugar
- 2 cups all-purpose flour
- 1/2 cup chopped pecans
- 1 (16 ounce) container chocolate fudge frosting
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.
- Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.
03/05/2017
recipepes.com
thumbprint shortbread cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
