Chocolate Thumbprints

These are cute little cookies that are great for anything!

Ingredients:

1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature

1 cup confectioners' sugar

1/4 teaspoon salt

2 teaspoons pure vanilla extract

2 1/2 cups all purpose flour

3 ounces semisweet chocolate, chopped

1 teaspoon corn syrup

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, confectioners' sugar, salt and vanilla on medium speed until smooth. Beat in flour, beginning on low speed and increasing to medium until combined.

Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven; bake until light brown on the edges, 7 to 9 minutes more. Transfer to wire rack to cool completely.

Combine chocolate, the remaining 3 tablespoons butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumb prints with the chocolate mixture, and set aside to firm up.

Enjoy!