Santa's Chocolate Thumbprint Cookies

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 2 hrs


• 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.
• preheat oven to 350 degrees f (175 degrees c).
• 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.
• bake in a preheated 350 degrees f (175 degrees c) oven for 7 to 8 minutes or until just set.
• 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.