Our 13-year-old nephew is visiting; one of the things he likes to do is to bake and cook with me. He chose a recipe for Chocolate Thumbprint Cookies from Cookies Galore by Jacqueline Bellefontaine. We mixed up the ingredients, which produced a very crumbly dough. As directed, we refrigerated it- but for several hours, not just the 30 minutes required. When we were ready to bake them, I nuked the still crumbly dough for 15 seconds and got a better consistency- but still crumbly. Here's the recipe: 2 ounces semisweet chocolate 4 tablespoons butter 1/4 cup white vegetable shortening Scant 1/4 cup sugar 1-1/4 cups all-purpose flour Filling: 3 ounces semisweet,milk or white chocolate Melt the chocolate in a microwave or in a gowl set over a pan of hot water. Let cool. (OOPS- we didn't! It was still warm.) Cream the butter, shortening and sugar together until light and fluffy7. Beat in the melted chocolate, then the flour and mix to form a smooth dough. Let chill 30 minutes. Preheat the oven to 350F. Lightly grease a baking sheet. (We used parchment.) Shape the dough into 1-inch balls and arrange well spaced on the baking sheet. Press your thumb into the center of each ball to form a well. Bake for 10 minutes. (They were very, very soft, so I let them go 13 minutes.) Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. For the filling, melt the chocolate ina microwave or in a bowl set over a pan of hot water. Spoon or pipe into the center of the cookies and let set. Makes 24 cookies.