This is a Martha recipe, and is perfect when doing a variety of cookies. It’s a shortbread cookie with a chocolate filling.
First we make the cookie. In the mixer beat together the butter and powdered sugar.
| 2 sticks | butter |
| 1 cup | powdered sugar |
Once the butter and sugar are well mixed, add the vanilla and salt. It will become smooth.
| 2 teaspoons | vanilla |
| 1/8 teaspoon | salt |
Next add the flour. Mix just until it starts to separate from the bowl. Remember it’s a shortbread cookie.
| 2 1/2 cups | flour |
Form the dough into balls (about 2 teaspoons each). Try to not overwork the dough.
Once the balls are formed, make the “thumbprints” in each cookie. I like to use the back of a measuring spoon instead of my thumb. If you start to get sticking dip your thumb/spoon in some cold water in between cookies.
Bake the cookies for about 10 minutes at 350. Don’t wait for them to brown, because then they are already over done. If unsure, check the bottom of a cookie to verify they are done.
While the cookies are cooling, make the chocolate mixture. Setup a double boiler with chocolate and butter. Continually stir.
| 6 oz | chocolate (chips) |
| 6 Tablespoons | butter |
| 2 teaspoons | corn syrup |
Once the mixture is smooth, remove from heat. Let it cool so it gets thicker.
Fill each cooled cookie with the thickened chocolate mixture. Let the cookies set before serving.
