Mocha-Kahlúa Thumbprints

Cookie

• Ready In: 32 mins
• Yields: 20 cookies

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  tablespoon  freeze-dried instant coffee crystals (this is basically just instant coffee that should be labeled as freeze-dried crystals)
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter (softened)
• 1  cup sugar
• 1  egg
• 2⁄3 cup  semi-sweet chocolate chips (Nestle Toll House are the best)
• 2  tablespoons corn syrup
• 1  tablespoon Kahlua
• 2  teaspoons vanilla extract

Directions

1. Heat oven to 350º.
2. Combine the flour, the coffee crystals and the salt in a large bowl and whisk them together. (set this aside).
3. In another bowl, beat together the butter, the sugar, and the egg for about 2 minutes until the batter is smooth.
4. Add the flour to this batter and begin kneading the contents to make the dough.
5. Once the dough feels firm you can begin to make dough balls about 1 tablespoon big in size.
6. Place the balls onto an ungreased cookie sheet and make little indentations in the center of each ball using your thumb.
7. Bake the cookies for approximately 12 minutes.
8. Remove from baking sheet and place them on a wire rack in order for them to properly cool.
9. Meanwhile the cookies are cooling, combine 2 tablespoons of butter, the chocolate chips, and the corn syrup into a microwave-safe bowl and heat on HIGH for 1-2 minutes.
10. Stir until smooth and add in the vanilla extract and Kahlúa at this time.
11. Place the mixture into a resealable plastic food storage bag, let cool, and then snip off a small corner of the bag.
12. Fill in each cookie thumbprint with the chocolate.
13. Enjoy!