Chocolate Thumbprints
25 min
02 hrs 20 min



2/3 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

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

How to make

  1. STEP 1

    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.

  2. STEP 2

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

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    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.

Tip #1

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.


6Fat (mg)
15Cholesterol (mg)
55Sodium (mg)
13Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
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  April 05, 2010

would make these again very good

— says doris
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