Santa's Chocolate Thumbprint Cookies Chef John's Recipe

Trying to find recipes Santa's Chocolate Thumbprint Cookies, our own site provides recipes Santa's Chocolate Thumbprint Cookies that an individual need Listed here are the quality recipes Santa's Chocolate Thumbprint Cookies of which you need

Santa's Chocolate Thumbprint Cookies

"Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves."

Ingredients :

1 cup butter, softened
3/4 cup white sugar
3/4 cup corn syrup
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved

Instructions :

Prep : 1H15M	Cook : 24M	Ready in : 2H

Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.