Have as much fun making your holiday treats as you do eating them! Santa’s Chocolate Thumbprint Cookies are deliciously sweet!!

ThumbprintCookie

Ingredients:

  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup corn syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 (11 ounce) package white chocolate chips
  • 1 (1.4 ounce) bar chocolate covered English toffee, chopped
  • 1 (4 ounce) jar maraschino cherries, halved

Directions:

1. 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.

2. Preheat oven to 350 degrees F (175 degrees C).

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.

4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.

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.

This recipe makes 4 dozen cookies – Enjoy!

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Written by Old Time Pottery
The Do More For Less Blog is brought to you by Old Time Pottery, where you'll always find the supplies you need to create something special for your home at huge savings. We're dedicated to serving and inspiring the DIY community and hope you enjoy our posts!

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