Saira’s Chocolate Filled Thumbprint Cookies
Ingredients
1 c. butter
1 c. brown sugar
2 tsp. vanilla
3 c. flour
1/2 c. chocolate chips (Mini chips are best)
2 Tbsp. milk
1/2 tsp. salt
1/2 c. powdered sugar
Method
Cream together the butter and brown sugar. Stir in the milk and vanilla. Add the flour and salt, then the chocolate chips. It will be very stiff dough.
Form into balls that are about the size of walnuts. Place on an ungreased cookie sheet about 2" apart.
Press your thumb into each ball of dough. This will make the depression that will hold the filling.
Bake at 350 degrees for 15 minutes, or until light golden brown. Remove from baking sheet, cool slightly and roll in powdered sugar, OR use a sieve and dust the cookies with powdered
sugar—less messy!
When cool, put a generous 1/2-tsp. of chocolate filling (below) in each cookie.
Chocolate Filling
Ingredients
1-3/4 c. chocolate chips
2 Tbsp. shortening (Crisco)
1/4 c. corn syrup
2 Tbsp. water
1 tsp. vanilla
Method
In the microwave, in a glass, microwave-safe 4-c. measure or bowl, melt together the chocolate chips, shortening, and corn syrup. Heat for 1 minute at a time, and stir occasionally, watching carefully that it does not boil over.
Stir in the water and vanilla so that all is well combined. Cool for 5 minutes and fill cookies. It helps to chill the cookies in the fridge to set the filling, before you put them away. Once the filling has chilled and set, it will not melt at room temperature.
Makes about 3 dozen cookies
It is not a typo: this cookie contains no baking powder or soda, and no eggs!
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