Thumbprints

By mamacasma

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 1 large egg
• 1-1/2 cups confectioner's sugar
• 4 ounces cream cheese, softened
• 4 squares (1 ounce each) semisweet chocolate, melted

Details

Servings 3
Preparation time 15mins
Cooking time 29mins

Preparation

Step 1

1. Heat oven to 350°F. In bowl, mix flour, cocoa and salt.

2. In a large bowl, beat sugar, butter and egg until creamy. Stir in flour mixture. Shape dough into 36 balls of 2 teaspoons each. Place balls 1 inch apart on ungreased baking sheets. Make indent in center of each with thumb.

3. Bake at 350°F for 14 minutes, until set. Cool on wire racks.

4. In bowl, stir 1 cup of the confectioners' sugar with 3-1/2 teaspoons water. Transfer to a plastic bag and snip a small corner from bag. Drizzle icing over cooled cookies; let dry.

5. Beat remaining 1/2 cup confectioners' sugar and cream cheese until smooth. Beat in chocolate. Transfer to a plastic bag. Snip off corner of bag; fill centers of cookies.