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Santa’s Chocolate Thumbprint Cookies Recipe

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Santa’s Chocolate Thumbprint Cookies Recipe

Features:

    Directions

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    Ingredients :

  • 1 cup butter, softened
  • ¾ cup white sugar
  • ¾ cup corn syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 (11 ounce) package white chocolate chips
  • 1 (1.4 ounce) bar chocolate covered English toffee, chopped
  • 1 (4 ounce) jar maraschino cherries, halved
  • Methods :

  • Step 1

    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.

  • Step 2

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 3

    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.

  • Step 4

    Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.

  • Step 5

    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.

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