PEPPERMINT-FUDGE THUMBPRINT COOKIES

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Peppermint-Fudge Thumbprint Cookies image

Crushed peppermint candies dress up fudgy-filled holiday cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 42

Number Of Ingredients 10

3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
Betty Crocker™ decorating decors or crushed hard peppermint candies, if desired
1/4 cup whipping cream
1 cup milk chocolate chips

Steps:

  • Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
  • Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
  • Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
  • Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

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