Shelly's Recipe

CHOCOLATE THUMBPRINTS

Category: Cookies

12 tbsp (1 1/2 sticks) unsalted butter
1/2 cup confectioners sugar
1/4 tsp salt
1 tsp vanilla extract
1 1/4 cups flour
4 oz semi-sweet chocolate, chopped
1 1/2 tsp light corn syrup

Heat oven to 350. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.

Roll dough by tspfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. (I used a wine cork to have a more uniform indentation.) Return to oven, and bake until light brown on the edges for 7 to 9 minutes more. Remove to a wire rack to cool.

Combine chocolate, 4 tbsp butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.