Peppermint-Fudge Thumbprint Cookies
This recipe makes 42 servings with 95 calories, 1g of protein, and 5g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla, milk chocolate chips, gold flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.
Instructions
Heat oven to 350F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming.
Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.