This is a dough is ment to be filled after baking.

Yield: 1 serving
Community Recipe from


  • 3/4 cup(s) Butter
  • 3/4 cup(s) powdered sugar
  • 1 teaspoon(s) vanilla
  • 1 egg
  • 2 cup(s) flour
  • 1 teaspoon(s) baking powder
  • 1/2 cup(s) finely chopped walnuts
  • pinch of salt


  1. 1 Heat oven to 375°F. In large bowl, beat butter and powdered sugar with electric mixer on low speed until mixed; beat on medium speed until creamy. Add vanilla and egg; beat until mixed, scraping bowl if necessary. On low speed, beat in flour, baking powder and salt until dough forms. Stir in walnuts
  2. .
  3. 2 Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

  4. 3 Bake 7 to 9 minutes or until edges start to brown. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack.

  5. 4 Place 1 chocolate in thumbprint of each warm cookie. Let stand 3 minutes to melt; with tip of small knife, swirl slightly to fill thumbprint. If desired, sprinkle with additional chopped walnuts. Cool completely.

  6. or fill hole with jelly or jam
December 2011

This recipe is a personal recipe added by KarenMccann and has not been tested or endorsed by MyRecipes.

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