Chocolate Thumbprint Cookies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a basic thumbprint cookie recipe we've used in our family for years. Ingredients:
1/2 cup butter, plus |
3 tablespoons butter |
1/2 cup confectioners' sugar |
1/8 teaspoon table salt |
1 teaspoon pure vanilla extract |
1 1/4 cups all-purpose flour |
4 ounces semisweet chocolate (i use cadbury bars) |
1 teaspoon corn syrup |
Directions:
1. Preheat oven to 350.
2. In a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
3. When smooth, about two minutes, on low speed, add flour until fully incorporated.
4. Form balls using 2 teaspoons of dough.
5. Place balls one inch apart on a baking sheet.
6. Bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
7. Turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
8. Combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
9. When thick, fill indentions and transfer to refrigerator (if you prefer) to set up.
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