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Espresso Thumbprint Cookies

Source of Recipe


From "Betty Crocker Christmas Cookbook"






List of Ingredients



• ¾ cup sugar
  
• ¾ cup (1½ sticks) butter, room temperature
  
• ½ tsp vanilla extract
  
• 1 egg
  
• 1¾ cups flour
  
• 3 Tbsp unsweetened cocoa powder
  
• ¼ tsp salt
  
• ¼ cup whipping cream
  
• 2 tsp instant espresso coffee (dry)
  
• 1 cup (½ of an 11.5-ounce bag) milk chocolate chips
  
• 1 Tbsp coffee-flavored liqueur (optional)
  
• Candy sprinkles or crushed hard peppermint candies (optional)
  






Instructions



1. Preheat oven to 350° F.
   In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt.
   
   
2. Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet. Bake 7 to 11 minutes, or until edges are firm. Quickly make indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
   
   
3. Meanwhile, in a 1-quart saucepan, heat whipping cream and espresso coffee powder over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened. Spoon rounded ½ teaspoon filling into indentation in each cookie. Top with candy sprinkles.
   
   Makes about 3½ dozen cookies.