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Thumbprint: Chocolate Buttersweets




Source of Recipe


Linda Larsen


Recipe Introduction


"I love this tender little thumbprint cookie. The combination of cream cheese filling and chocolate frosting in a butter cookie is wonderful. The powdered sugar in the dough makes the cookie extremely tender."


List of Ingredients




1/2 cup butter, softened
1/2 cup powdered sugar
1/8 tsp. salt
1 tsp. vanilla
1 cup flour
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
1 cup powdered sugar
1 cup chopped pecans or coconut
1/2 cup chocolate chips
2 Tbsp. water
2 Tbsp. butter
1/2 cup powdered sugar


Recipe



In large bowl, cream butter until fluffy, then add 1/2 cup powdered sugar, salt, and 1 tsp. vanilla. Stir in flour until a dough forms. Chill, covered, in refrigerator at least one hour.

Preheat oven to 350 degrees F.


Shape dough into 36 balls and place on ungreased cookie sheets. Press a hole in the center of each with your thumb. Bake cookies at 350 degrees F for 12-15 minutes until light golden brown. Remove from cookie sheet and cool on wire rack.
For filling, beat cream cheese, 1 cup powdered sugar and 1 tsp. vanilla until fluffy. Stir in nuts or coconut. Use this mixture to fill impression in cookies.

For frosting, Melt chocoalte chips, water, and 2 Tbsp. butter over low heat. Stir in 1/2 cup powdered sugar and beat well. You may need to add a bit more water to get a drizzling consistency. Drizzle over filled cookies.

Makes 36