Black & White Thumbprints

Black & White Thumbprints
Servings: 54 Yield: 54 cookies Prep 15 mins Bake 350°F 12 mins to 14 mins


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces cream cheese
  • 1/3 cup confectioners sugar
  • 1/2 teaspoon orange extract
  • 2 ounces semisweet chocolate, melted

Make It

1. Heat oven to 350 degrees F. In bowl, mix 1-3/4 cups flour and salt.

2. In separate bowl, beat sugar, butter, egg until creamy, 1 minute. Stir in flour mixture. Divide dough in half. Stir remaining 1/4 cup flour into one half. Stir cocoa powder into other half. Shape dough into balls, using 2 teaspoonfuls for each. Place, 1-1/2 inches apart, on ungreased baking sheets. Make indentation in center of each with thumb.

3. Bake in 350 degrees F oven for 12 to 14 minutes, until set. Press down indentations, if puffed. Transfer to wire racks; let cool.


4. In bowl, beat cheese, sugar and extract until smooth. Divide in half. Beat chocolate into one half. Transfer fillings to 2 separate plastic food-storage bags. Snip off corner from each. Fill centers of cookies, alternating colors.

Nutrition Facts

Servings Per Recipe: 54; Amount Per Serving: cal. (kcal): 71, Fat, total (g): 4, chol. (mg): 13, sat. fat (g): 2, carb. (g): 9, fiber (g): , pro. (g): 1, sodium (mg): 25, Percent Daily Values are based on a 2,000 calorie diet.