there is always time for a bit of nostalgia when choosing to make a dessert. i remember many years of chocolate thumbprint cookies purchased for my family from a small bakery in Charleston. their cookies were always so buttery and delicious.
so, i decided to try these on my own with a recipe from Martha’s cookie book. well, her recipe is splendid. i followed the directions exactly and even baked the cookies for the exact amount of time suggested in the recipe.
these cookies are delicious and the recipe makes about 4 1/2 dozen to share with your friends.
to start: preheat the oven to 350 degrees. line two baking sheets with parchment paper. in the bowl of an electric mixer, beat 2 sticks of unsalted butter, with 1 cup of confectioner’s sugar, 1/4 teaspoon salt, and 2 teaspoons of vanilla. mix on medium speed until smooth, about 2 minutes.
next, mix in 2 1/2 cups of flour, beginning on low speed and then increasing. form balls, using about 2 teaspoons of dough for each. place 1 inch apart on the baking sheets and bake for 10 minutes. remove them from the oven, and with a very small spoon or your thumb, make an imprint in the center of each cookie.
rotate the pans and return to the oven to bake for another 7-9 minutes more. remove from the oven and check the thumbprints. if they need more shaping, do that now.
cool the cookies.
to make the filling: combine 6 ounces of semisweet chopped chocolate with 6 tablespoons of unsalted butter, and 2 teaspoons of corn syrup. heat in a double boiler until melted and smooth. allow to cool a bit until the mixture thickens. next, fill the cookies with the chocolate and set aside to firm up.
cookies can be stored in single layers at room temperature for at least 3-5 days.