I love this tender little thumbprint cookie. The combination of tender shortbread with chocolate frosting in a butter cookie is wonderful. The powdered sugar in the dough makes the cookie extremely tender.
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: Makes 36
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup powdered sugar
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1 cup flour
- 1/2 recipe Buttercream Frosting
- 1 cup chopped pecans or coconut
- 1/3 cup semisweet chocolate chips
- 1/4 cup milk chocolate chips
- 2 Tbsp. water
- 2 Tbsp. butter
- 1/2 cup powdered sugar
Preparation:
In large bowl, cream butter until fluffy, then add 1/2 cup powdered sugar, salt, and 1 tsp. vanilla. Stir in flour until a dough forms. Chill, covered, in refrigerator at least one hour.
Preheat oven to 350 degrees F. Shape dough into 36 balls and place on ungreased cookie sheets. Press a hole in the center of each with your thumb. Bake cookies at 350 degrees F for 12-15 minutes until light golden brown. Remove from cookie sheet and cool on wire rack.
Make one half of the recipe for Buttercream Frosting, adding 1/4 cup cocoa powder along with the powdered sugar. Stir in coconut or pecans, if desired.
For frosting, melt chocolate chips, water, and 2 Tbsp. butter over low heat. Stir in 1/2 cup powdered sugar and beat well. You may need to add a bit more water or powdered sugar to get a drizzling consistency. Drizzle over filled cookies.
