Chocolate Fudge Thumbprint Cookies

1 cup butter or oleo(two sticks)
3/4 cups brown sugar
1 tsp. vanilla
1/2 c. light Karo
1 egg
3-3 1/2 c. cups flour
1/2 tsp. salt
2 c. finely chopped walnuts

Chocolate Filling
1/3 cup Karo
1 1/2 chocolate chips

For cookies:

Preheat oven to 325. Mix butter, brown sugar and vanilla in mixer at medium speed until smooth. Beat in light Karo and egg.  Add 3 cups of flour and salt until blended.  If dough is not firm enough to roll into balls, add an additional 1/2 cup of flour. Toll dough into 1-inch balls; roll in walnuts to coat.  Place 2 in. apart on ungreased cookie sheet.  Press thumb firmly in the center of each cookie to make deep indentation.  Follow instructions for chocolate filling.

Filling:

Heat 1/3 c. Karo in microwave bowl for approx. 1 min.  Add chocolate chips and stir to melt thoroughtly.  Using a rubber spatula, scrape into astry 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.