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Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies

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  • 3 cups flour
  • 1 cup butter
  • 1 cup brown sugar
  • 3 teaspoons vanilla
  • 1/4 cup milk
  • 1 (12-ounce) package chocolate chips
  • 2 tablespoons shortening
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • powdered sugar

Chop 1/4 of the chocolate chips. Sift flour. Blend butter, brown sugar, and 3 teaspoons vanilla. Stir in flour, milk, and chopped chips. Shape in 1/2-inch balls. Place on ungreased cookie sheet, and make a depression in center of each cookie with your thumb. Bake 10 to 12 minutes at 375° F, and then roll in powdered sugar.

In a small bowl over hot water, combine the rest of the chips and the shortening. Stir until melted and then remove from heat. Stir in corn syrup, 2 tablespoons water, and the 2 teaspoons vanilla. Fill each cookie.

Makes about 4 dozen.

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