Chocolate Thumbprints

Name: Chocolate Thumbprints
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 1/2 dozen
Cuisine: American
Ingredients: 1 c (2 sticks) plus 6 tbsp. unsalted butter, room temperature; 1 c confectioners' sugar; 1/4 tsp salt; 2 tsp pure vanilla extract; 2 1/2 c all-purpose flour; 6 oz semi-sweet chocolate, chopped; 2 tsp corn syrup, light

By Nancy Allen
@mawmawnan

You'll always find these good little cookies on my christmas cookie trays

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

4 1/2 dozen

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c

(2 sticks) plus 6 tbsp. unsalted butter, room temperature
1 c

confectioners' sugar
1/4 tsp

salt
2 tsp

pure vanilla extract
2 1/2 c

all-purpose flour
6 oz

semi-sweet chocolate, chopped
2 tsp

corn syrup, light
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How to Make Chocolate Thumbprints

Step-by-Step

Preheat oven to 350F. Line two baking sheets with parchment paper. In a bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, confectioners sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increase to medium until combined.
Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, press thumb into cookies to make deep,wide indentations. Rotate pan, and return to oven; bake until light and brown on edges, 7 to 9 minutes more. Transfer to a wire rack to cool completely.
Combine chocolate, remaining 6 tbsp. 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 thickenerd. 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 up to 3 days.

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