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Chocolate filled Thumbprint cookies

Makes about 4 dozen

12-oz pkg. chocolate chips
3 cups flour 
1 cup butter 
1 cup brown sugar 
3 tsp vanilla 
1/4 cup milk 
2 Tbs. shortening 
1/4 cup light corn syrup 
2 tsp vanilla 
2 Tbs. water

Pre-heat oven to 375.

In a large bowl, blend butter, brown sugar, and vanilla. Stir in flour, milk. Shape in teaspoon size balls. Place on un-greased cookie sheet. Make depression in center of each cookie with thumb. Bake 10-12 minutes at 375 degrees. 

In a double boiler combine chocolate chips and the shortening. Stir until melted. Remove from heat. Stir in Corn syrup, 2 tbs. water, and the 2 tsp. vanilla. Fill each cookie. 

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