Not being one to go down without a fight, I went on the hunt for a similar recipe and found this one–which I think is even better. I don’t make them very often because now that I can, I’d eat them morning, noon and night. So, I make them at Christmas–and sometimes when I need a cookie fix. I hope these will become one of your favorites, as well.
- 1-1/2 sticks unsalted butter, softened and separated
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 4 oz. semisweet baking chocolate, chopped
- 1-1/2 teaspoons light corn syrup
- Preheat oven to 350 degrees F.
- In the bowl of an electric mixer, beat together 1 stick butter, sugar, salt and vanilla until smooth, about 2 minutes.
- Slowly add the flour on low speed, then increasing to medium high speed.
- Roll dough by teaspoonfuls into balls and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes.
- Remove from oven and immediately press thumb into tops of cookies to make indentations. Return to oven and bake until light brown around the edges, 8-9 minutes more. Remove to a wire rack to cool.
- In the top of a double-boiler, or in a heat-proof bowl, combine the chocolate, remaining ½ stick butter and corn syrup. Set over a pot of simmering water and stir occasionally until melted and smooth. Allow to cool slightly.
- When cookies are cool, fill the thumbprints with the chocolate mixture. Allow to cool completely until the chocolate solidifies.
Et cetera: This recipe was adapted from one I found in a Martha Stewart Living magazine.