SANTA’S THUMBPRINT
- 1 C. shortening
- ½ C. sugar
- ½ C. brown sugar, firmly packed
- 1 egg
- 1 tsp. vanilla
- ½ tsp. almond extract
- 2 C. flour
- ¼ tsp. soda
- ¼ tsp. salt
- 1½ C. oats (quick or old-fashioned, uncooked)
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
- 48 Texas pecan halves
Beat shortening, gradually adding sugar and brown sugar. Beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes. Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm. Yield: 4 dozen.