Thumbprint Cookies

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1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup melted chocolate

Optional, 1/2 cup jam such as raspberry, strawberry, or apricot

For Drizzle, 1 cup powdered sugar mixed with 1 tablespoon or more milk or water, stirred together


Preheat to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, Mix together butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour, baking soda and salt and mix to combine.

Chill for one hour or overnight.

Roll the dough into 1/2 inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using a 1/4 teaspoon measuring spoon, make a well in the center of each cookie. Bake for about 10-12 minutes. Cookies should not be browned.

Remove from oven, let cool and fill with melted chocolate or small amount of preserves. Drizzle with powdered sugar and milk combination or dust with powdered sugar if desired. Makes about 2 dozen cookies

Jan's Note: I melted 1/4 cup dipping chocolate and 1/4 chocolate chips to fill in the well of the Thumbprint cookie.