Chocolate Thumbprint Cookies

• 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.