Chocolate Iced Thumbprint Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 Chocolate icing
  • 1 2/3 tbsp Cornstarch
  • 1/4 tsp Salt
  • 4 oz Semi-sweet chocolate
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 Cookies

• Dairy

  • 1 cup Butter, unsalted
  • 4 tbsp Butter

Found on nourishedsimply.com

Description

Ingredients

• Cookies
• 1 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 Tablespoon cornstarch
• ¼ teaspoon salt
• Chocolate Icing
• 4 ounces semi sweet chocolate
• 4 Tablespoons butter softened
• 2 teaspoons corn starch

Directions

• Cookies
• Preheat oven to 350 degrees F.
• In a mixing bowl combine butter and sugar.
• Beat until creamy.
• Add in vanilla and egg and mix until well blended.
• In a separate bowl combine flour, cornstarch, and salt.
• Slowly add flour mixture in batches into butter mixture.
• Mix until well incorporated.
• Place cookie dough info the refrigerator and cool overnight.
• When ready to bake take 1 tablespoon of dough and form into a ball.
• Place dough on a cookie sheet.
• Make a small well in the center of each cookie using either your thumb or the back of a 1 teaspoon measuring spoon. (you may need to redo the well after baking.
• Place cookies in the oven and bake for 12-15 minutes or until edges are brown.
• Remove cookie from oven and let cool for about a minute on baking sheet before transferring to cooling rack.
• Icing
• Place a glass bowl over a pot of boiling water.
• Melt chocolate with butter and corn syrup.
• Remove from heat and let cool for about 10 minutes.
• Place cooled chocolate into well of each cookie (about 1 teaspoon) and let set.