These pretty little cookies are a mouthful of wonderful on a Christmas plate. Roll the dough into balls and coat them with sprinkles or colored coarse sugar, then bake and fill with melted chocolate when cool. Santa and his helpers will love these!
(Scroll down for more details!)
Many thanks to Jen from Juanita’s Cocina for the thumbprint dough recipe and the inspiration for this Christmas cookie.
Ingredients for two dozen cookies
For the cookie:
1 cup or 225g unsalted butter, softened to room temperature
1 cup or 125g powdered sugar
2 teaspoons vanilla
2 1/2 cups or 315g flour
1/2 teaspoon salt
Red and green sugar or red and green sprinkles (I used about a 1/4 cup of each color, mixed together.)
For the filling:
3 1/2 oz or 100g semi sweet or dark chocolate – I prefer to use bars rather than chips because the chips don’t melt as nicely.
Preheat your oven to 350°F or 180°C. Grease two cookie sheets or line them with parchment paper with just a dab of butter to keep the parchment from sliding around.
Put your sprinkles in a small bowl and set aside
Sift your powdered sugar into a large mixing bowl. Add in the butter and vanilla and beat until light and fluffy. This takes just a few minutes.
Add in the salt and about a quarter of the flour and beat until smooth. Keep adding the flour a quarter at a time and mixing well, until you have soft dough.
Scoop out tablespoons of the dough and roll them into balls.
Roll them around one at a time in your bowl of red and green sprinkles, until they are fully coated. Place them on a cookie sheet with a couple of inches between them.
Press a small indentation in the top of each ball with your thumb or forefinger.
Bake the first pan for 10 minutes in your preheated oven.
Remove the pan from the oven and use the end of a wooden spoon or a pastry brush to enlarge the indentation in the cookie.
Bake for another seven or eight minutes, then remove from the oven. You want them to be just set but not browned. I pushed the indentation down again, just gently. Allow the cookies to cool and repeat the process with the second pan of dough balls.
Leave the cookies to cool.
Meanwhile, melt your chocolate in a microwaveable bowl, by zapping it for 15 seconds at a time and stirring in between, until it is of pourable consistency.
When the cookies are completely cool, put your melted chocolate in a piping bag with a small decorating tip and fill each cookie indentation with chocolate.
The chocolate will set firm when it cools.
Check out the beautiful cookies all my fellow bakers have for you today:
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- Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
- Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
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- Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
- Chocolate Peppermint Raisin Cookies from It’s Yummi!
- Classic Gingersnap Cookies by In The Kitchen With KP
- Coffee-Toffee Thumbprint Cookies from Crumb
- Dark Chocolate Andes Cookie Cups by Beyond Frosting
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- Eggnog Cookies by Jen’s Favorite Cookies
- Extra-Chewy Peanut Butter and Oatmeal Cookies from Omeletta
- Fruit Coolers by Texana’s Kitchen
- Gluten-free Elisenlebkuchen cookies by Masala Herb
- Iced Molasses Cookies with by i heart eating
- Nutella Cookies by Total Noms
- Orange Cream Cookies by Frugal Antics of a Harried Homemaker
- Peanut Butter Cup Sandwich Cookies by Chocolate Moosey
- Pumpkin Coconut Macaroons by 52 Kitchen Adventures
- Rolo Brownie Cookies from That Skinny Chick Can Bake
- Saketini Christmas Balls from NinjaBaking.com
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