Switch up your typical shortbread with these adorable chocolate-studded thumbprint cookies. A cinch to make, the gooey chocolatey centre makes these cookies extra appealing (especially to kids). Craving something a little less sweet? These cookies also work well when filled with any jelly or jam.
Makes 18 Cookies
8 tbsp (1 stick) unsalted butter, at room temperature
1/2 cup superfine granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 cup chopped bittersweet chocolate
4 tbsp unsalted butter
1 tsp corn syrup
- Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside. In a large bowl using an electric mixer, or in the bowl of a food processor fitted with the paddle attachment, beat together butter and sugar until light and fluffy, 3 to 4 minutes. Beat in salt and vanilla. With mixer on low speed, beat in flour. Continue to beat on low until a dough starts to form.
- Scoop out tablespoonfuls of dough and roll into balls. Place 1 -nch apart on prepared 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, 6 to 9 minutes more. Remove to a wire rack to cool.
- Meanwhile, make chocolate filling. Combine chocolate, butter, and corn syrup in a small pot over low heat. Stir constantly until melted and smooth. Remove from heat and allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.