Thumbprints

A double dose of chocolate set these cookies apart on your holiday platter. Drizzle white icing for added sweetness and appeal.

Thumbprints
Yield: 3 dozen Prep 15 mins Chill 2 hrs Bake 350°F 14 mins

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 1 1/2 cups confectioner's sugar
  • 4 ounces cream cheese, softened
  • 4 squares (1 ounce each) semisweet chocolate, melted

Make It

1. Heat oven to 350 degrees F. In bowl, mix flour, cocoa and salt.

2. In a large bowl, beat sugar, butter and egg until creamy. Stir in flour mixture. Shape dough into 36 balls of 2 teaspoons each. Place balls 1 inch apart on ungreased baking sheets. Make indent in center of each with thumb.

3. Bake at 350 degrees F for 14 minutes, until set. Cool on wire racks.

4. In bowl, stir 1 cup of the confectioners' sugar with 3-1/2 teaspoons water. Transfer to a plastic bag and snip a small corner from bag. Drizzle icing over cooled cookies; let dry.

5. Beat remaining 1/2 cup confectioners' sugar and cream cheese until smooth. Beat in chocolate. Transfer to a plastic bag. Snip off corner of bag; fill centers of cookies.

Nutrition Facts

Amount Per Serving: cal. (kcal): 119, Fat, total (g): 5, sat. fat (g): 3, carb. (g): 18, Percent Daily Values are based on a 2,000 calorie diet.