Santa's Chocolate Thumbprint Cookies Recipe

Ingredients
<br>- 1 cup butter, softened
<br>- ¾ cup white sugar
<br>- ¾ cup corn syrup
<br>- 1  egg
<br>- 1 teaspoon vanilla extract
<br>- 3 ½ cups all-purpose flour
<br>- ½ cup unsweetened cocoa powder
<br>- ½ teaspoon baking soda
<br>- ¼ teaspoon ground cinnamon
<br>- 1 (11 ounce) package white chocolate chips
<br>- 1 (1.4 ounce) bar chocolate covered English toffee, chopped
<br>- 1 (4 ounce) jar maraschino cherries, halved
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: 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.
<br>step 4: Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
<br>step 5: 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.
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Ingredients
- 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

Directions
step 1: 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.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: 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.
step 4: Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
step 5: 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.

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