Emily and my niece made these on Saturday night. They were gone by Sunday. I barely caught the few left to take a pic. A Martha Stewart recipe from her Cookie cookbook. A great addition to any kitchen.
2 sticks unsalted butter, plus 6 tbsp. at room temperature
1 cup confectioners sugar
1/4 tsp. kosher salt
2 tsp. vanilla
2 1/2 cups flour
6 ounces semisweet chocolate
2 tsp. corn syrup
Preheat oven to 350. Line 2 baking sheets with parchment paper (parchment is key)
In an electric mixing bowl with the paddle attachment, beat the butter, confectioners sugar, salt and vanilla on a medium speed until smooth. About 2 minutes. Beat in the flour.
Form balls using about 2 tsps of dough for each ball. Place them about 1 inch apartment on the baking sheets. Bake for 10 minutes, remove from the oven, press a thumb into cookies to make deep wide indentations. Rotate the pan, put the cookies back in and bake for another 7-9 minutes or until done. If the indentations start to lose definition, take the cookies out and try again.
Combine the chocolate and remaining 6 tbsp. butter and corn syrup in a small sauce pan and heat over a very low heat. Stir until melted and smooth. You can also do this in a double boiler but I find if you use a really heavy duty sauce pan over a low heat, it works just fine.
Allow the mixture to cool just a little bit until slightly thick. Fill the thumbprints with the chocolate mixture and let cool until they firm up. Really really good.