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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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From the new Martha Stewart's cookie recipe book release March 2008. Ingredients:
1 cup unsalted butter, room temperature |
6 tablespoons unsalted butter, room temperature |
1 cup confectioners' sugar |
1/4 teaspoon salt |
2 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
6 ounces semisweet chocolate, chopped |
2 teaspoons corn syrup |
Directions:
1. Preheat oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning at low speed and increasing to medium speed until combined.
4. Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets. Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more. If the indentations begin to loose definition, remove cookies from oven and press again. Transfer to wire rack and cool completely.
5. Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture. and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature for 3 days.
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