The Cookies Of Christmas-Chocolate Kiss Thumbprints
Over the next few days I plan on posting recipes for cookies, specifically cookies that I will be including in my gift boxes this year. I have basically the same repertoire every year although sometimes I will skip some and add another just to change it up a bit.
I accidentally bought a bag of these lovely striped Hershey’s kisses, I thought they were the plain chocolate but when I opened one I was surprised to see this creamy white striped kiss. It is quite delicious and so pretty I was inspired to make these chocolate thumbprint cookies and top with a kiss, it will be added to my cookie gift boxes. I have no idea where I got these recipe, I have it written down and stored in a huge pile of recipes that I don’t know what to do with, I mean a huge binder of clippings and recipes I printed from the internet, hand written family recipes, some are decades old. My mantra is that one day I will scan and organize but years later it’s still sitting in my bookshelf with my cookbooks, unorganized. I tend to rotate certain recipes and I think it’s been a few years since I’ve made these, I love thumbprints, you can be creative with what to put in the indent, one year I put a maraschino cherry and drizzled with ganache, another year apricot jam (delicious with chocolate). They are such cute little bites and very easy to make.
Makes 36-48 cookies
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 cup butter room temperature (soft)
1 cup sugar
1/4 tsp salt
1 1/2 tsp vanilla extract
1/4-1/2 cup sugar in bowl to roll cookies in.
In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Refrigerate the dough for an hour before baking. It did not say this in the recipe but I find it works best when the dough has been chilled.
Pre heat oven to 350 degree’s. Use a small scoop (so they are uniform in size) and roll in your hands into a ball, place dough in the bowl of sugar and make sure its completely covered, place on parchment or silpat lined baking sheet. Using your thumb make an indent on top of each ball. You can fit 1 dozen on a baking sheet, cookies should be at least an inch apart. Bake for 8-10 minutes no longer please, it really depends on your oven, when you remove them they will be soft,my first batch I kept in almost 10 minutes the second batch 8 minutes, I like them better when left in for 8 minutes. Remove from oven, let sit for 5 minutes on baking sheet and then place a kiss in the center of each cookies. Place on cooling rack. The kiss will soften but should retain it’s shape.