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    S'more thumbprint cookies


    Source of Recipe


    Pillsbury holiday cookies

    List of Ingredients




    1 c butter, softened
    1/2 c brown sugar
    1 egg
    1 tsp vanilla
    1 1/3 c all-purpose flour
    1 c finely ground graham cracker crumbs
    1/8 tsp salt
    120 miniature marshmallows (1 1/4 c)
    60 rectangles milk chocolate (I used hershey's candy bars)

    Recipe



    Heat oven to 325 degrees Fahrenheit.
    In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.
    Shape dough by heaping teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb, make indentation in center of each.
    Bake 10 to 12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 to 3 minutes longer. Top marshmallows on each cookie with 1 rectangle of chocolate; let stand 2 to 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.
 

 

 

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