Thumbprint Shortbread Cookies Recipe

Ingredients <br>- ¾ cup margarine <br>- ¼ cup white sugar <br>- 2 cups all-purpose flour <br>- ½ cup chopped pecans <br>- 1 (16 ounce) container chocolate fudge frosting <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie. <br>step 3: Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight. <br>

Ingredients
- ¾ cup margarine
- ¼ cup white sugar
- 2 cups all-purpose flour
- ½ cup chopped pecans
- 1 (16 ounce) container chocolate fudge frosting

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a medium bowl, cream together the margarine and sugar until smooth. Mix in the flour and chopped pecans. Shape tablespoonfuls of dough into balls and place them 2 inches apart onto ungreased cookie sheets. Press a thumb or finger deeply into the center of each cookie.
step 3: Bake for 9 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely. Fill each depression in the cookies with a dab of chocolate frosting. Let the icing set, preferably overnight.

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