Lesa Holstine posted this photo of these Peppermint-Fudge Thumbprint Cookies she made for a Library holiday party. Oh my, they looked delicious and my favorite combination--chocolate and peppermint! So I asked for the recipe. Lesa told me that it is a Betty Crocker Recipe. I always say there are some wonderful recipes on 'food' websites, and this is one of them. You can always tweak the recipe to make this your own. As always use the very best ingredients. These cookies are perfect for the holidays, don't you think? Thanks, Lesa!
Peppermint-Fudge Thumbprint Cookies
(Lesa Holstine, per Betty Crocker)
3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
crushed hard peppermint candies
1/4 cup whipping cream
1 cup milk chocolate chips.
Heat oven to 350 degrees.
In large bowl, beat sugar, butter, vanilla, and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wood spoon into center of each cookie, but do not press all the way through.
Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
Spoon filling into indentation (about ½ teaspoon) in each cookie. Top with crushed peppermints.