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    Chocolate Thumbprint Cookies


    Source of Recipe


    Unknown


    List of Ingredients


    • 1 cup (2 sticks) butter, softened
    • 1/2 cup + 1/4 cup sugar, divided
    • 3/4 cup dark corn syrup
    • 1 egg
    • 1 tsp vanilla
    • 3 1/2 cups flour
    • 1/2 cup Hershey's cocoa
    • 1/2 tsp baking soda
    • 1/4 tsp ground cinnamon
    • 1 2/3 cup (10 oz) Hershey's white chips and Heath toffee bits
    • Marashino cherry halves


    Instructions


    1. Beat butter and 1/2 cup sugar in large bowl until well blended. Add corn syrup, egg and vanilla, blending well. Combine flour, cocoa, and baking soda; gradually add to butter mixure, blending well. Cover, refrigerate dough 1 hour.
    2. Heat oven to 350 degrees. Lightly grease cookie sheet. Combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1" balls; roll into sugar mixture. Place balls on sheet, using thumb make idention in center of each cookie.
    3. Bake 6-8 minutes or just until set. Remove from oven. If necessary use tip of spoon and press idention in center. Immediately place white chips in center. After several minutes, swirl melted chips. Top with toffee bits and cherries. Remove from sheet to wire rack.


    Final Comments


    Makes 4 dozen.
 

 

 

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