CHOCOLATE FILLED THUMBPRINT COOKIES

Makes 3 dozen

350 degree oven

1 cup (2 sticks) butter, room temperature

1 cup firmly packed light brown sugar

2 t vanilla

3 cups flour

1/2 cup (scant) semisweet chocolate chips

5 t milk

1/2  t salt

1/2 cup powdered sugar

Chocolate Filling:

1 3/4 cup semisweet chocolate chips

1 T solid vegetable shortening

1/4 cup light corn syrup

2 T water

1 t vanilla

Preheat oven to 350 degrees.  Blend butter, brown sugar and vanilla in a large bowl until creamy. Stir in flour, chocolate chips, milk and salt, and mix well.  Form dough into 1" balls.  Arrange on ungreased baking sheets.  

Indent center of each ball by pressing firmly with thumb.  Bake cookies until golden, about 12-15 minutes.  Immediately roll in powdered sugar, covering them completely (that was not easy). Arrange on rack and let cool 15 minutes.

Prepare filling:  Melt chocolate and shortening in top of double boiler over hot water,  Remove from heat.  Stir in remaining ingredients until smooth. Let cool 5 minutes.

Place generous 1/2 teaspoon of filling into each thumbprint.  Store in airtight container.

Review:  These were like a shortbread with chocolate filling.  Good, but more trouble to make than they were worth.