CHOCOLATE THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT
My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.
Nutrition Facts : Calories 117 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 52mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
SANTA'S CHOCOLATE THUMBPRINT COOKIES RECIPE | ALLRECIPES
Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.
Provided by Sallie
Categories Desserts Cookies Chocolate Cookie Recipes
Total Time 2 hours 0 minutes
Prep Time 1 hours 15 minutes
Cook Time 8 minutes
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
- Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
Nutrition Facts : Calories 281.6 calories, CarbohydrateContent 38.7 g, CholesterolContent 31.7 mg, FatContent 13.4 g, FiberContent 1.2 g, ProteinContent 3.5 g, SaturatedFatContent 8.1 g, SodiumContent 109.5 mg, SugarContent 17.3 g
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