Last Christmas (2012) my community activities director organized a cookie exchange party for us. I was very excited when I saw that email from her, and immediately signed up for the fun of it and in the anticipation of meeting my neighbors. And when it comes to cookies, Martha Stewart is always the lady to go to, at least for me. I love how simple her directions are. And if you follow them exactly, you will never fail. Her website is full of gorgeous pictures. You just cant avoid clicking on the next button on her site. While I was doing just that on the cookies gallery, I found these cute lil cookies. The caption said ‘Chocolate Thumbprints’. And the ingredients were all in my pantry, and I thought why not give it a try. They came out pretty good. Smooth yet crisp, sweet yet salty. These little guys were the crowd pleasers on the party. They can also be an amazing tea time snack. Give them a try 🙂
Recipe: Martha Stewart
Yield: 20 – 24 cookies
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 4 ounces semisweet chocolate, chopped
- 1 1/2 teaspoons light corn syrup
- Heat oven to 350 degrees. 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 teaspoonfuls 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. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
- Combine chocolate, 4 tablespoons 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.