Chocolate Thumbprints

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.