Chocolate Thumbprint Cookies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter, plus
• 3 tablespoons butter
• 1/2 cup confectioners' sugar
• 1/8 teaspoon table salt
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 4 ounces semisweet chocolate (i use cadbury bars)
• 1 teaspoon corn syrup

Recipe

• 1 preheat oven to 350.
• 2 in a bowl using an electric mixer, beat together the stick of butter, sugar, salt, and vanilla on medium speed until smooth.
• 3 when smooth, about two minutes, on low speed, add flour until fully incorporated.
• 4 form balls using 2 teaspoons of dough.
• 5 place balls one inch apart on a baking sheet.
• 6 bake for 10 minutes, remove from oven and press thumb or wide dowel carefully into cookies to create indention.
• 7 turn pan and put in oven to bake for 7 to 9 minutes more or until golden brown on edge.
• 8 combine chocolate, remaining butter and corn syrup in double boiler, stirring occasionally until melted; allow to slightly cool to thicken.
• 9 when thick, fill indentions and transfer to refrigerator (if you prefer) to set up.