Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.
Preparation Time
1 hr 15 mins
Cooking Time
8 mins
Total Time
1 hr 23 mins
Calories
282 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
Step 3
In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
Step 4
Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
Step 5
Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
Ingredients
1 egg
1 teaspoon vanilla extract
1 cup butter, softened
3 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon baking soda
½ cup unsweetened cocoa powder
¼ teaspoon ground cinnamon
1 (4 ounce) jar maraschino cherries, halved
¾ cup corn syrup
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
