1 cup (2 sticks) butter or margarine
� cup golden brown sugar (packed)
1 tsp vanilla
� cup Karo light corn syrup
1 egg
3-3 � cups flour
� tsp salt
2 cups finely chopped walnuts (or other favorite nut)
For Chocolate Filling:
1/3 cup Karo light corn syrup
1 � cups semisweet chocolate chips
For Cookies: Preheat oven to 325 degrees. Mix butter, brown sugar and vanilla in a mixer at medium speed until smooth. Beat in Karo syrup and egg. Add 3 cups of flour and salt until blended. If dough is not firm enough to roll into balls, add an additional � cup of flour. (Dough can be made ahead of time and refrigerated for later use. Use within 48 hours.) Roll dough into 1" balls; roll in walnuts to coat. Place 2" apart on ungreased cookie sheet. Press thumb firmly in the center of each cookie to make deep indentation. Follow instructions for chocolate filling.
For Filling: Heat Karo syrup in 1 quart microwave safe bowl for approximately 1 minute. Add chocolate chips and stir to melt thoroughly. Using a rubber spatula, scrape into pastry bag or 1 quart plastic freezer bag. Seal tightly and snip off a tiny corner at the bottom of the bag. Squeeze filling into thumbprint holes.
Bake for 10-12 minutes or until firm. Remove to wire rack. Cool completely.
