Monday, August 3, 2009
I almost didn't put these on my blog because I thought they came out ugly due to the cracks and I didn't love the taste of them. They were a too dry and crunchy for my liking. My husband ended up loving them and standing there popping one in his mouth after another, so I figured there may be others out there that love dry, crunchy cookies as much as he does, hehe.
1/2 cup unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, sifted
2 tablespoons unsalted butter, room temperature
2oz semisweet chocolate, chopped (I used milk chocolate)
1 teaspoon light corn syrup
Preheat the oven to 350ºF; line two baking sheets with baking paper.
Start by making the dough:
in the bowl of an electric mixer fitted with the paddle attachment, beat together the 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, until a dough forms – it won’t be sticky.
Roll dough by teaspoonfuls into balls, and place 1in apart onto prepared sheets.
Bake for 10 minutes, remove from oven, and press thumb (I used the bottom of a measuring spoon) 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.
Make the filling:
combine chocolate, butter, and corn syrup in a small heatproof 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.
Makes 2 dozen