Chocolate Thumbprint Cookies

Yield: 3 dozen




1 stick butter, softened

½ cup granulated sugar

1 egg yolk

½ teaspoon pure vanilla extract

1 square unsweetened chocolate, melted

1 cup all-purpose flour

¼ teaspoon salt

2 cups finely chopped pecans or walnuts

1 egg white, whipped until frothy




Preheat oven to 350 degrees F


In an electric mixer, with paddle attachment, blend butter and sugar.  Add the sugar, egg yolk, vanilla and melted chocolate and blend until well combined.  Add the flour and salt and mix well.  Roll into balls and dip into the egg whites until coated.  Roll in the chopped nuts and place on a parchment lined baking sheet or Silpat.  Gently, press your thumb into each cookie to make a small indentation that will be filled with frosting after the cookies are baked.  Bake for 10-12 minutes, until the cookies are slightly browned.  Remove from oven and place on a wire rack for cooling.  After thoroughly cooled, frost with your favorite frosting and let frosting dry before storing in an airtight container.