Total Time 1 hr 15 min|
Servings 42
Ingredients
1 cup butter, softened
1 cup sugar
1 egg 4 teaspoons red food color
1 teaspoon vanilla
2 1/2 cups all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
1 bag (11 oz) white vanilla baking chips (about 2 cups)
Directions
1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2 In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa and salt until blended.
3 Shape dough into 1-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
4 Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
5 In small microwavable bowl, microwave white baking chips uncovered on High 30 to 50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chips. Squeeze bag to fill each thumbprint cookie. Let stand until set.
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