One of my baking goals has always been to make perfect little thumbprint cookies. These are not those cookies. My cookies always crack – anyone know why? But perfect-looking cookies don’t really matter as long as they taste good. And these definitely did.
Apologies that my posts are not particularly wordy lately. I’m finishing up another semester of school and I try to balance school with my baking hobby. Sometimes I just don’t have time to write much. Which is probably alright because most of you just want the recipe, right?! Hope you’re all having a great spring :)
Easter Thumbprint Cookies
Recipe source: A Bowl of Mush 
10 tablespoons unsalted butter
1/2 cup confectioners sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
4 ounces semi-sweet chocolate (chopped)
1 tablespoons butter
1. Preheat the oven to 350F.
2. With an electric mixer, beat together the butter, sugar, vanilla and salt until smooth. Beat in the flour slowly until the dough has formed.
3. Roll teaspoonfuls of dough into balls. Place on an un-greased baking sheet and bake for 10 mins. Then remove from the oven and press thumb prints into the center of the balls. [I used the end of a large spoon]
4. Place the tray back in the oven for a further 7-9 minutes or until lightly golden. Allow the cookies to cool fully on a rack.
5. Melt the chocolate and butter in a double boiler until smooth. Allow to cool slightly, then pour the chocolate into the cookies little thumbprints.
6. Add a chocolate mini egg on top for a cute Easter look.