Chocolate Thumbprints

I got nervous with this one. Where's the egg? Where's the baking soda or baking powder??? Where's all the sugar? It's a little unnerving. So unnerving in fact that I checked about 3 other websites just to make sure that there wasn't some kind of typo in my cookbook. Nope. I'm not dreaming or seeing things... that really is the recipe. I was using Martha's cookie book so I honestly can't imagine anything being wrong with the recipe but, you know... it was so different...

It looks like a little bit of fiddling on paper but the reality (for me at least) was that it was pretty straight forward once I was into it.

These turned out quite well for a first attempt and they look kind of cute too. The texture of the cookie itself is almost like a shortbread - definitely on the crunchier side. I used 60% cocoa solids chocolate and it was YUM. The kids like it, I can send it to school because... no nuts and well, it was pretty much a success. I would make these again.

I know that I don't sound terribly excited. They didn't blow my mind but they are good cookies that were actually almost easy.

Chocolate Thumbprint Cookies

(adapted from Martha Stewart Cookies)

1 cup unsalted butter, at room temperature

1 cup icing sugar

1/4 tsp salt

2 tsp vanilla extract

2 1/2 cups all-purpose flour

3 tbsp unsalted butter

2/3 cup semisweet chocolate, chopped

1 tsp corn syrup

Preheat oven to 350 degrees F.

Prepare a baking sheet with parchment or non-stick liner

In a large bowl beat together the butter, icing sugar, salt and vanilla until smooth and well combined. Beat in flour and mix well.

Form balls using about 2 tsp (although mine were about a tbsp or just under) and place 1 inch apart on the baking sheet. Bake 10 minutes. Remove from the oven and press the middle down with your finger (WHAT! REALLY!!! Ok, I used the butt end of my rolling pin - Please, save your fingers!) of each cookie down to make a well. Bake for another 7 - 9 minutes (keep an eye on them just in case). Remove from oven and cool completely on a baking rack.

Combine the chocolate, 3 tbsp of butter and corn syrup in a small saucepan or heat-proof bowl and place over simmering water until melted. Allow to cool just a bit and them fill each cooled cookie with the chocolate mixture. Allow to set completely before storing.