Chocolate Thumbprints
20 tablespoons (1¼ sticks) unsalted butter, divided
1 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 ounces semisweet chocolate, finely chopped
1 1/2 teaspoon corn syrup
1 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 ounces semisweet chocolate, finely chopped
1 1/2 teaspoon corn syrup
Directions:
1. Preheat oven to 350 degrees F. Line a
baking sheet with parchment paper or a silicone baking mat and set
aside. If you are not using parchment or a silicone baking mat, you do not need to grease the baking sheet.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together 2 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in the flour, beginning on low speed and increasing to medium-high.
3. Using a small cookie scoop or heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet. Bake for 10 minutes, remove from oven, and make an indentation into the middle of each cookie. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
4. Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. (Alternately, you can microwave the mixture on 50% power in 30-second increments, stirring after each, until completely melted and smooth.) Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together 2 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in the flour, beginning on low speed and increasing to medium-high.
3. Using a small cookie scoop or heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet. Bake for 10 minutes, remove from oven, and make an indentation into the middle of each cookie. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
4. Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. (Alternately, you can microwave the mixture on 50% power in 30-second increments, stirring after each, until completely melted and smooth.) Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
(Recipe adapted from Martha Stewart Living
, December/January 1994/1995)
, December/January 1994/1995)
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