Total Time
1hr
Prep 15 mins
Cook 45 mins

From the new Martha Stewart's cookie recipe book release March 2008.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with parchment paper.
  3. In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning at low speed and increasing to medium speed until combined.
  4. Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets. Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more. If the indentations begin to loose definition, remove cookies from oven and press again. Transfer to wire rack and cool completely.
  5. Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture. and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature for 3 days.

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