Chocolate Thumbprints

Chocolate Thumbprints

These rich chocolate cookies are perfect for pairing with a cup of hot tea.

25 min. prep time
30 cookies
141 Rating



2/3 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon salt


2 (1-ounce) squares white baking chocolate, chopped
2 tablespoons apricot spreadable fruit preserves


4 (1-ounce) squares white baking chocolate, chopped
2 teaspoons shortening


Combine sugar and butter in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until mixed. Add flour, cocoa and salt; beat at low speed until well mixed.

Wrap dough in plastic food wrap. Refrigerate 1 hour or until firm.

Heat oven to 375°F.

Shape dough into 1 1/8-inch balls. Place 1 inch apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of spoon (edges may crack slightly). Bake 10-12 minutes or until edges are set. Cool on cookie sheets 1 minute. Cool completely on cooling rack.

Place 2 ounces white chocolate in 1-quart saucepan. Cook over low heat until melted; stir in preserves. Spoon heaping 1/4 teaspoon white chocolate mixture into center of each cookie.

Melt 4 ounces white chocolate and shortening in 1-quart saucepan over low heat; stir until smooth. Drizzle over each cookie. Let stand until set.

Recipe Tip

Not all cookie sheets are created equal. Look for heavy-gauge aluminum or stainless steel sheets with low or no sides for even browning. Dark cookie sheets may cause cookies to overbrown.

Nutrition Facts (1 cookie)

Calories: 110

Fat: 6g

Cholesterol: 15mg

Sodium: 55mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 1g

Recipe #13554©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

would make these again very good

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