Thumbprint Cookies



  • 3 sticks unsalted butter
  • 3/4 cup confectioner’s sugar
  • 1 tbs vanilla extract
  • 2 cups all purpose flour
  • 1 cup cornstarch
  • 1 tsp salt
  • 1 cup pecans or almonds, finely ground
  • 2 cups Somebody’s Mother’s Chocolate Sauce

In the bowl of an electric mixer, cream the butter and sugar until smooth. Beat in vanilla. Sift in the flour, cornstarch and salt. Beat until mixed well. Fold in the ground nuts. Form heaping teaspoonfuls of cookie dough on ungreased cookie sheets about 1 inch apart. Using moistened thumb, press a deep indentation into the center of each cookie. Bake for 13 to 15 minutes until lightly golden. Sprinkle with powdered sugar. Chill the chocolate sauce until thick. Spoon chilled chocolate sauce into each thumbprint cookie. Makes about 5 1/2 dozen cookies.