On Monday of this week, my aunt, my cousin, and I all combined forces to have a little holiday luncheon for my dad and a couple of friends. The weekend weather had been formidable, but thankfully road crews managed to clear paths well enough for us to come from far and wide. It was an intimate group of seven, but an enjoyable time for all – my dad in particular who is struggling mightily (as you might imagine considering the time of the year) with the loss of my mom last February. The conversation was brisk, the food was delicious.
My cousin made these darling thumbprint cookies. How she has the time with a seriously busy full time job, and two seriously busy, adorable kids, is beyond me, but I appreciated trying them and thought I would share them with you. She takes no credit, attributing Betty Crocker for the recipe, but kudos to her for assembly and presentation!
¾ cup sugar
¾ cup butter or margarine, softened
½ teaspoon vanilla
1-3/4 cups Gold Medal® all-purpose flour
3 tablespoons unsweetened baking cocoa
¼ teaspoon salt
Crushed hard peppermint candies, if desired
¼ cup whipping cream
1 cup milk chocolate chips
Preheat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until well blended. Stir in flour, cocoa and salt until dough forms.
Shape dough by rounded teaspoonfuls into 1-inch balls, and place about 2 inches apart on ungreased cookie sheets. Press thumb or end of wooden spoon into center of each cookie, indenting about halfway.
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 peppermint.
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