Chocolate Thumbprints
Yield
3 dozenPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie | |||
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | tablespoon |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | ounce |
unsweetened chocolate
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
chocolate chips
|
*
|
| Filling | |||
| 2 | tablespoons |
vegetable shortening
|
|
| ⅓ | cup |
peanut butter
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cookie | |||
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
egg yolks
|
*
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
chocolate chips
|
*
|
| Filling | |||
| 3E+1 | ml |
vegetable shortening
|
|
| 79 | ml |
peanut butter
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Set aside.
Combine ½ cup Butter Flavor Crisco, ½ cup granulated sugar, milk, vanilla and egg yolk.
Beat at medium speed of electric mixer until well blended.
Add melted chocolate.
Mix well.
Combine flour and salt. Add to chocolate mixture. Mix until well blended.
Stir in chocolate chips. Form dough into 1 inch balls.
Place 2 inches apart on baking sheet.
Press thumb gently into center of each cookie.
Bake at 350℉ (180℃). for 8 minutes. Repress centers after baking. Remove to cooling rack.
