Ingredients:
12 tablespoons unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup
Directions:
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
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. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
According to Sarah:
These cookies were really easy to make and came together very quickly with few ingredients. The only really time consuming part was rolling all the little balls - the recipe yields over 4 dozen cookies. The one strange part about the recipe is that it calls for sticking your thumb into the cookies after they've been in the oven for ten minutes. Maybe I'm a wuss but I tried it and it hurt! After about half a dozen cookies I switched to making the imprints with a 1/2 teaspoon. But burning my thumb a bit was well worth it since these cookies are really good. They are basically shortbread filled with chocolate and how can you go wrong with that? :)
No comments:
Post a Comment