Santas Chocolate Thumbprint Cookies Recipes

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CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

SANTA'S CHOCOLATE THUMBPRINT COOKIES



Santa's Chocolate Thumbprint Cookies image

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.

Provided by Sallie

Categories     Chocolate Cookies

Time 2h

Yield 24

Number Of Ingredients 12

1 cup butter, softened
¾ cup white sugar
¾ cup corn syrup
1 egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved

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

SANTA'S CHOCOLATE THUMBPRINT COOKIES



Santa's Chocolate Thumbprint Cookies image

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.

Provided by Sallie

Categories     Chocolate Cookies

Time 2h

Yield 24

Number Of Ingredients 12

1 cup butter, softened
¾ cup white sugar
¾ cup corn syrup
1 egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved

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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