Ingredients
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1 cup margarine
3/4 cup light brown sugar (packed)
1 teaspoon vanilla extract
1/2 cup light corn syrup
1 egg
3 - 3 1/2 cups flour
1/2 teaspoon salt
2 cups finely chopped nuts
Chocolate filling
1/3 cup light corn syrup
1 1/2 cups semi-sweet chocolate chips
Preparation
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Preheat oven 325 degrees.
Mix margarine, light brown sugar, and vanilla till smooth.
Beat in 1/2 cup corn syrup and egg.
Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
You can refrigerate at this point for 48 hours.
Roll dough into 1 inch balls, roll in nuts to coat.
Place on ungreased sheet 2 inches apart. Press thumb into ball.
Fill with prepared filling:
Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
Add chocolate chips; heat and stir till melted and mixed.
Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
Fill hollow thumbprints with chocolate mix.
Bake 10-12 minutes or till firm.
Cool on wire rack.
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