ESPRESSO THUMBPRINT COOKIES

Espresso Thumbprint Cookies image

Provided by tonyp063

Time 30m

Yield 3 1/2 dozen

Number Of Ingredients 11

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3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
1/4 cup heavy whipping cream
2 teaspoons instant espresso coffee powder (dry)
1 cup milk chocolate chips
1 tablespoon coffee-flavored liqueur (optional)

Steps:

Heat oven to 350°F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
ESPRESSO FILLING.
Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.