LOVE {chocolate thumbprint cookies}

Mis cookies favoritas= chocolate thumbprint cookies. When I was a little girl, my mom used to buy these from the bakery of our local grocery store. You can imagine how many nights I spent secretively eating entire boxes of these delicious little treats after she went to bed. Mmm. Looks like I'll be making a batch of these tonight! :o)


Chocolate Thumbprint Cookies, via Technicolor Kitchen

Cookie dough:
½ cup {1 stick} unsalted butter, room temperature
½ cup confectioners' sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ¼ cups all-purpose flour, sifted

Filling:
2 tablespoons unsalted butter, room temperature
2oz semisweet chocolate, chopped
1 teaspoon light corn syrup


Preheat the oven to 350ºF; line two baking sheets with baking paper.

Start by making the dough: in the bowl of an electric mixer fitted with the paddle attachment, beat together the 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, until a dough forms – it won’t be sticky.

Roll dough by teaspoonfuls into balls, and place 1in. apart onto prepared sheets. Bake for 10 minutes, remove from oven, and press thumb, or the backside of a measuring spoon, 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.

Make the filling: combine chocolate, butter, and corn syrup in a small heatproof 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 – there will be some filling left, even though I halved the filling recipe without halving the dough recipe.