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Ingredients
| all-purpose flour (unsifted): 2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| salt: 1/4 tsp |
| granulated sugar: 1 cup |
| salted butter: 1/2 cup (softened) |
| eggs: 1 (large) |
| powdered sugar (unsifted): 1 1/2 cups |
| cream cheese: 4 oz (softened) |
| semisweet baking chocolate squares: 4 oz (melted) |
Thumbprint Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
3 serving(s)
Tags
- Heat oven to 350 degrees.
- In bowl, mix flour, cocoa and salt.
- In large bowl, beat sugar, butter and egg until creamy.
- Stir in flour mixture.
- Shape dough into 36 balls of 2 t each.
- Refrigerate for awhile if dough is too soft to work with.
- Place balls 1 inch apart on ungreased baking sheets.
- Make indent in center of each with thumb.
- Bake at 350 degrees for 14 minutes, until set.
- Cool on wire racks.
- 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 the bag.
- Drizzle icing over cooled cookies, let dry.
- 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.