Chocolate Pecan Thumbprints

1. 1

   In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.

2. 2

   Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased

3. 3

   . Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.

4. 4

   Bake at 325u00b0 for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.

5. 5

   In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.