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Ingredients
Let the cookie dough stand 10 minutes before shipping
it into balls and the dough will be less sticky and easier to
handle. If you prefer, you can fill the indentations in each cookie
with raspberry jelly instead of the Chocolate glaze.
- 1 cup butter or margarine softened
- 3/4 cup sifted powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- chocolate Glaze
Directions:
Beat butter at medium speedof an elecric mixer until creamy; gradually
add powdered sugar; beating well. Add yolk and vanilla; beat
well. Gradually add flour to butter mixture, beating well. Let
stand 10 minutes.
shape dough into 1 inch balls; place on ungreased cookie sheets.
Press thumb into each ball of dough, leaving an indentation. Bake at
325 degrees for 15 minutes. Cool completely on wire racks.
Spoon chocolate glaze into indentation of each cookie
Chocolate Glaze
- 3 (1-ounce) squares semisweet chocolate
- 2 tablespoons butter or margarine
- 1 tablespoon light corn syrup
combine all ingredients ina small saucepan. Cook over low heat,
stirring constantly until chocolate and butter m elt. Yield 1/4 cup
plus 3 tablespoons.
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