Chocolate Pecan Thumbprints

15th cookie in my Christmas Cookie series

1/2 cup butter

1/4 cup packed brown sugar

1 egg yolk (save the white, see below)

1 teaspoon vanilla

1 cup flour

1 egg white, beaten, for dipping

3/4 cup finely chopping pecan for coating

3/4 cup semi-sweet chocolate chips, for filling thumbprints

1 Tablespoon butter

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Directions:

Cream butter and brown sugar. Add in egg yolk and vanilla. When well blended, add flour.

Chill for at least two hours, or until firm.

Heat oven to 325*F.

Roll dough into 1 inch balls. Dip balls into beaten egg white, then into pecans pieces, to coat. Place on a parchment lined cookie sheet. With the end of a wooden spoon, make a 1/2 inch indentation into each cookie ball.

Bake 10 minutes. Press again into the indentations with the spoon handle. Bake 10-15 minutes more, or until the pecans are golden brown. Allow to cool before filling.

Melt 3/4 cup semi-sweet chocolate chips with 1 Tablespoon butter. Stir until smooth. Spoon a little into each cookie indentation, let cool and harden. 

After scooping the cookies, I dip them into egg whites then into pecans. Then onto the cookie sheet.

I don't know if you can see them, but there are indentations in the cookies. They are baked and cooling now.

Melting butter and chocolate chips for filling.

The chocolate is not pourable, but it is spoon-able. I've picked up a spoonful and then push it off the spoon with the knife. Allow to cool and firm up before boxing them up.

Doesn't chocolate always look scrumptious? Is your mouth watering yet? Enjoy!