It’s time to bake Christmas cookies! These little gems are baked from a favorite family recipe that my sister Marianne passed along to me. We double this recipe to bake enough each year to give as gifts. They are highly prized favorites in our house! We pack them into holiday cookie tins along with our Swedish Spice cookie cutter cookies and cinnamon and nut filled horns of plenty. They are baked first and cooled before making the melted chocolate drops for the middle. You can make the dough ahead of time too. Just roll the dough into balls and place in a single layer on a glass baking dish. Put in the freezer for 1/2 hour, then drop into a zip lock bag and return to the freezer. You can later defrost as many as you like. Just bake and spoon the melted chocolate into the thumbprint so they’ll be fresh and yummy for your guests!
For the cookies:
- 1/2 cup butter, softened
- 1/2 tsp salt
- 1 tsp real vanilla, like Madagascar
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 2 Tbs milk
- 1/2 cup chopped semisweet chocolate
- Confectioner’s sugar
For the chocolate filling in the middle:
- 3/4 cup semisweet chocolate
- 1 Tbs. shortening
- 2 Tbs. white corn syrup
- 1 Tbs. water
- 1 tsp. Vanilla
- Preheat oven to 350°.
- Beat butter, salt, vanilla and brown sugar until light and fluffy.
- Blend in flour, milk and chopped chocolate.
- Roll into balls, about 1 Tbs. each, and place on a cookie sheet. Press thumb in the middle of each to form a depression for the filling.
- Bake 10-12 minutes.
- Let cool slightly then roll each cookie in confectioner’s sugar. Cool completely on a wire rack.
To prepare filling:
- Melt chocolate in a double boiler with the shortening, stirring frequently.
- Cool slightly, add corn syrup, water and vanilla.
- Spoon into the center of each cookie.