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Vanilla & Chocolate Thumbprint Cookies
Sophisticated sweets: Crunchy delights perfect for all occasions.
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- 125 ml (1/2 cup) softened butter
- 125 ml (1/2 cup) granulated sugar
- 1 egg
- 5 ml (1 tsp.) vanilla extract
- 1.25 ml (1/4 tsp.) salt
- 500 ml (2 cups) all-purpose flour
- 2 Original Milk Mini Fondues
- Preheat oven to 180 °C (350 °F).
- In a bowl, beat the butter with the sugar using an electric mixer. Mix in the egg, vanilla and salt.
- Add the flour, sifting it over the bowl. Whisk at low speed until well combined.
- Scoop cookie dough into 24 balls using about 15 ml (1 tbsp.) for each and place them on two sheet pans lined with parchment paper.
- Using your thumb or the back of a melon baller, press an indent in the centre of each ball.
- Bake for 8–10 minutes. Remove from the oven and let cool on a wire rack.
- Follow the instructions on the package to heat the mini fondues in the microwave.
- Gently pour the fondues into each thumbprint and let cool.
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