SANTA'S CHOCOLATE THUMBPRINT COOKIES
Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.
Provided by Sallie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
- 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.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 38.7 g, Cholesterol 31.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.1 g, Sodium 109.5 mg, Sugar 17.3 g
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