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Chocolate Buttersweets


I love this tender little thumbprint cookie for Chocolate Buttersweets. 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


  • 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


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.

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