Chocolate Thumbprint Cookies
Recipe and photo contributed by Stephanie Diehl
Prep Time: 20 minutes Chilling and Cooling Time: 3 hours Cook Time: 20 minutes
These cookies are family-friendly in every way. The size is perfect for small hands and appetites. The ingredient list is short, and the instructions are uncomplicated, ensuring a fun-filled afternoon of baking with little helpers. Chocolate Thumbprints and Caramel Thumbprints can easily be made together; the instructions are the same through step 4.
½ cup granulated sugar
1 (12-inch) log Shortbread Dough
3 ounces semi-sweet chocolate, coarsely chopped
2 tablespoons butter, halved and then quartered
- Line a baking sheet with parchment paper.
- Pour the sugar into a small shallow bowl. Slice the log of dough evenly into 24 pieces. Roll each piece into a ball and toss it gently in the sugar. Place on the prepared baking sheet and make a deep indentation in the middle of each, using your middle finger or a ½ teaspoon measure. Cover with plastic wrap and refrigerate the dough for at least 2 hours or up to 1 day.
- When the dough is chilled, preheat the oven to 325°F. Remove the baking sheet from the refrigerator and bake on the middle rack of the oven for 15 to 20 minutes, until the edges of the cookies begin to brown, rotating the tray from back to front halfway through the baking time to ensure even baking.
- Cool cookies on their pan for 5 minutes, and then transfer to a wire rack to cool completely. If the indentations puffed up during baking, press them back down while the cookies are still warm.
- While the cookies are cooling, combine the chocolate and butter in a small microwave-safe bowl and microwave at 50 percent power for 30 seconds. Stir and microwave again for 30 seconds at 50 percent power again. Repeat until the chocolate is melted, stopping to stir between blasts. This should take about 2 minutes in total, depending upon the power of the microwave. Microwaved chocolate will not look melted until it has been stirred, so keep stirring and watching to avoid scorching it.
- Using a teaspoon, fill the indentations in the cookies with chocolate. Allow the cookies to cool and harden before serving, about 1 hour.
- The baked cookie shells can be frozen for up to 1 month, or stored at room temperature for up to 5 days. The baked cookies can be stored in the refrigerator or at room temperature for up to 5 days.