Chocolate Thumbprint Cookies (Martha Stewart)

FROM THE KITCHEN OF: rhythmmad
SERVES: 24
TOTAL TIME: 30 minutes
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INGREDIENTS

Ingredient Quantity Unit
Butter, Unsalted 1 Stick
Confectioner's Sugar 1/2 Cup
Salt 1/4 Tsp
Vanilla Extract 1 Tsp
All-Purpose Flour 1 1/4 Cups
Semi-sweet bakers chocolate, chopped 4 OZ (cubes)
Light Corn Syrup 1 1/2 Tsp
Butter, Unsalted 1/2 Tbsp

RECIPE INSTRUCTIONS

Directions

1. Heat oven to 350 degrees.

2. 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.

Note: You can also easily do this by hand.

3. Roll dough into teaspoon sized balls, and place an inch apart on an ungreased baking sheet.

4. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations.

5. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.

Note: I baked for 9 minutes, and it was probably a little too long (they were fine, just more crispy than I like).

6. Combine chocolate, half a tablespoon butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth.

7. Allow chocolate to cool slightly, and when cookies are cool, fill the thumbprints with the chocolate mixture.

Note: Makes 24 mini-sized cookies.

To balance chocolate and cookies with each other, increase dough by 1/2, and cut chocolate in half.

Source: http://www.marthastewart.com/333956/chocolate-thumbprints