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Chocolate Thumbprints
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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.

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