If you’re making these cookies in advance, make sure to place an extra seal around your container, otherwise there’s no guarantee they’ll be around by the time Yom Tov begins!
Yields 48 cookies
Preheat oven to 350°F (180°C).
Cream margarine and sugar together, then add the remaining ingredients. Mix until you have an even dough.
Form dough into balls and place on a lined baking sheet. Make a thumbprint in the center of each ball.
Bake for 10 minutes and quickly re-indent the thumbprint. Allow the cookies to cool.
Meanwhile, melt the chocolate chips in a microwave and combine with remaining filling ingredients until smooth.
When cookies are cool, fill thumbprint with chocolate. (For easier filling, add some confectioners’ sugar to the chocolate mixture and pour into a pastry bag. Use a star tip and fill the thumbprints.)
Freeze cookies well in a single layer before stacking.