Thumbprint Cookies

1. 1

   Heat oven to 350 degrees.

2. 2

   In bowl, mix flour, cocoa and salt.

3. 3

   In large bowl, beat sugar, butter and egg until creamy.

4. 4

   Stir in flour mixture.

5. 5

   Shape dough into 36 balls of 2 t each.

6. 6

   Refrigerate for awhile if dough is too soft to work with.

7. 7

   Place balls 1 inch apart on ungreased baking sheets.

8. 8

   Make indent in center of each with thumb.

9. 9

   Bake at 350 degrees for 14 minutes, until set.

10. 10

    Cool on wire racks.

11. 11

    In bowl, stir 1 cup of the confectioners' sugar with 3 1/2 teaspoons water.

12. 12

    Transfer to a plastic bag and snip a small corner from the bag.

13. 13

    Drizzle icing over cooled cookies, let dry.

14. 14

    Beat remaining 1/2 cup confectioners' sugar and cream cheese until smooth.

15. 15

    Beat in chocolate.

16. 16

    Transfer to a plastic bag.

17. 17

    Snip off corner of bag; fill centers of cookies.

* Per serving · 4 servings · Values may vary.

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