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Chocolate Thumbprints

Chocolate Thumbprints

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  • Makes: 36 servings
  • Yield: 36 cookies
  • Prep 25 mins
  • Bake 10 mins

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Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 tablespoon water
  • 1 cup finely chopped walnuts
  • 1 recipe Thumbprint Frosting (see recipe below)

Directions

  1. In a medium mixing bowl, beat together sugar, butter, and salt until light and fluffy. Separate the egg, reserving the white. Add the yolk, melted chocolate and vanilla to butter mixture and beat well.
  2. Add flour. Beat or stir until combined. Roll dough into 1-inch balls. Mix egg white with water. Dip balls of dough into egg white and then the nuts.
  3. Place on greased cookie sheet. Press centers with your thumb. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are set. Cool 1 minute on cookie sheet. Remove to wire rack to cool.
  4. Prepare the Thumbprint Frosting. Fill cookie centers with a small spoonful of frosting. Makes 36 cookies.

Note

  • For a pipable cookie filling, use a buttercream frosting recipe. Or spoon jam into the centers of the cookies.

Thumbprint Frosting

Ingredients

  • 1 cup sifted powdered sugar
  • 1 - 2 tablespoons milk
  • Food coloring (optional)

Directions

  1. Combine powdered sugar and enough milk to make a spooning consistency. Tint with a few drops of food coloring, if you like.

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