SANTA CHOCOLATES RECIPES
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
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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