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Thumbprint Cookies

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Thumbprint Cookies
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 30
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With a powdered sugar coating and a yummy chocolate filling, these cookies are always a cookie-plate fave!

Ingredients

1/2
cup butter, softened but not melted
1/2
cup brown sugar
1/2
teaspoon salt
1
teaspoon vanilla
1
to 2 tablespoons milk (so mixture can be easily rolled into balls)
1
to 1/2 cups Gold Medal™ flour
1/4
cup MINIATURE semi-sweet chocolate chips
powdered sugar (to coat cooled cookies)

FILLING: CHOCOLATE

1/2
cup miniature semi-sweet chocolate chips
1
tablespoon shortening
2
tablespoons light corn syrup
1
tablespoon water
1
teaspooon vanilla

Directions

  • 1 In a stand mixer, cream softened butter with the brown sugar. Add salt, vanilla and 1 tbsp milk, and mix until well blended. Add flour and mix until mixture forms coarse crumbs that stick together. (Add additional 1 tbsp milk if needed.) Stir in miniature chocolate chips.
  • 2 Using a spoon or a 1-1/4 inch cookie scoop, put dough into palm of hand and roll between palms to form a 1 inch to 1-1/4 inch ball. Place balls on ungreased cookie sheet.
  • 3 With thumb, form deep indent in each cookie. Bake at 375° F for 10-12 minutes until firm but not brown. Remove cookies from sheet to a cooling rack and cool completely.
  • 4 When cookies are cool, roll them in powdered sugar to coat thoroughly.
  • 5 Add filling ingredients to a microwave-safe dish. Micro on high for 20 seconds. Stir and micro again another 10 seconds. Mix chocolate until silky smooth. (Return to micro 5 seconds at a time if necessary.)
  • 6 Using a pastry bag or small spoon, fill each cookie indent with a mound of melted chocolate. Allow chocolate to set before serving.
Tips  

These cookies keep well and can be frozen!

Nutrition Information 
No nutrition information available for this recipe
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