Mexican Chocolate Thumbprint Cookies

Name: Mexican Chocolate Thumbprint Cookies
Prep time: 15 min
Total time: 1 h
Yield: 36
Cuisine: Mexican
Ingredients: 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2/3 cup butter, softened; 2/3 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 2 (3 oz) Mexican chocolate bars, cut into large pieces; 2 tablespoons corn syrup or condensed milk

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Prep 15 min
Total 60 min
Ingredients 10
Servings 36

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Celebrate the holiday season with soft Mexican chocolate thumbprint cookies. One of my favorite things to do during the holidays is baking cookies with my children so we can share them with friends, family, and neighbors. These soft Mexican chocolate thumbprint cookies are my favorite cookies to prepare and I can make them anytime of the year. The sweet Mexican chocolate with a light touch of cinnamon will please everyone. Your home will never feel cozier than with the heat of the oven and the delicious aroma of vanilla spread throughout.

by Leslie Limon

Updated Nov 17, 2016

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Ingredients

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 (3 oz) Mexican chocolate bars, cut into large pieces
2 tablespoons corn syrup or condensed milk

Directions

1

In a medium-size bowl mix the flour, salt, baking powder and baking soda.
2

Whip the butter and sugar with a mixer on medium speed until the mixture is soft and creamy.
3

Add the eggs and vanilla extract.
4

Add the flour until completely blended. Cover the dough with non-stick plastic and put in the refrigerator for at least 30 minutes.
5

Preheat the oven to 350°F. Lightly spray a baking tray with cooking spray. Form 1” balls with the dough. Arrange the balls on the tray, patting them down slightly with your hand. Make a small hole in the center of each cookie with a measuring spoon or with your fingers. Bake the cookies at 350°F for 8 to 10 minutes or until the edges are slightly golden.
6

While the cookies are baking, mix the Mexican chocolate and the corn syrup in a heat-resistant container. Melt the chocolate in a water bath.
7

Remove the cookies from the oven and fill them with the melted Mexican chocolate. Let them cool down for at least 5 minutes before serving.