I also made these for Christmas and they are super simple! The dough is a little bit harder to work with because there are not a lot of wet ingredients in the recipe. However, they turned out tasting good, which is the most important part!
Ingredients
10 Tablespoons (1 1/4 sticks) non-dairy butter (I used Earth Balance)
1/3 cup confectioners' (powdered) sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 ounce semisweet chocolate (or chocolate chips- it's a little under 1/2 a cup)
3/4 teaspoon corn syrup
1. Preheat oven to 350 degrees F.
2. Line cookie sheets with parchment paper.
3. In a large bowl, beat together 1 stick (8 Tablespoons) of butter, sugar, salt, and vanilla.
4. Once smooth, add in flour.
5. When dough is combined, roll into small balls, placing them 1 inch apart of the cookie sheet.
6. Bake for 10 minutes, remove from oven, make an indentation in the middle of each cookie, and return to oven for 9 more minutes.
7. Take cookies out of oven and remove to a wire rack to cool.
8. In a small bowl, combine chocolate, 2 Tablespoons of butter, and corn syrup.
9. When cookies are cool heat the mixture in the microwave at 50% power in 45 second intervals until melted and smooth. (Stir between each interval)
10. Fill the thumbprints with the chocolate mixture and allow to set.
Note: When making the thumbprint, try to find something other than your thumb (like a small spoon) to do this with. It can be done with the thumb but the cookies are super hot!
Adapted from Brown Eyed Baker
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