Chocolate Thumbprints

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup unsalted butter, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 cup confectioners' sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 6 ounces semisweet chocolate, chopped
• 2 teaspoons corn syrup

Recipe

• 1 preheat oven to 350°f.
• 2 line 2 baking sheets with parchment paper.
• 3 in a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes. beat in flour, beginning at low speed and increasing to medium speed until combined.
• 4 form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets. baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more. if the indentations begin to loose definition, remove cookies from oven and press again. transfer to wire rack and cool completely.
• 5 combine chocolate, the remaining 6 tbsp of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. allow to cool a bit until slightly thickened. fill thumbprints with the chocolate mixture. and set aside to firm up. cookies can be stored in single layers in airtight containers at room temperature for 3 days.