Sorry for yet again another dessert. The week before the youth retreat we were SO busy that I didn’t cook anything, and last week I had a virus. Tested negative for the flu, but I’m thinking the test may have been wrong because I was couch bound for several days and only got up to let the dog out, fix something to eat or use the restroom. No fun at all. So, needless to say I did not cook at all last week either. So, hopefully sometime this week/weekend I will be back in the kitchen! On to the cookies! These were the last treat I made for our youth retreat.
I found these in my Martha Stewart Cookies cookbook. They were so cute and so easy to make. I never got to taste them, but they got rave reviews. I think these would be great for a shower because they are so little and cute.
EDIT: I kept looking at these pictures and realized they were so dark, so I lightened them up a bit. Hope that helps you see how delicious they are!:)
Chocolate Thumbprint Cookies
Source: Martha Stewart Cookies
Ingredients
Makes 2 dozen
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup
Makes 2 dozen
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup
Directions
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
These look really delicious! I love the look of thumbprint cookies but have never made them (yet!)
I have made Martha's thumbprint cookies but not the chocolate ones. I actually made them for Clara's birthday and my family thought I had bought them. One problem, they are addictive!!
I'm ready to buy Martha's cookie cookbook because everything I've had from that book came out wonderful! These cookies look like no exception and I'm digging the chocolate versus the usual jam seen around. Great job!
They look delicious! I've never made them with chocolate, only jam. I'll have to try this!
These look awesome! I do love Martha's recipes more then I probably should!