Easter Thumbprint Cookies
A chocolate drizzle on these Easter thumbprint cookies takes them over the top!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 Eggs
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 48 Pastel Egg Shaped M&Ms I used milk chocolate
Chocolate Glaze:
- 1 cup confectioners' sugar
- 1/2 cup unsweetened cocoa
- 4 - 6 tablespoons water just to drizzling consistency
Instructions
- Preheat oven to 350. Line two rimmed baking sheets with parchment paper and set them aside.
- In a medium mixing bowl combine flour, salt, and baking powder. Set aside.
- In a large mixing bowl, beat together butter and sugar until light and creamy. Mix in the eggs, one at a time, then add vanilla. Beat at medium speed until thoroughly combined. Add flour mixture gradually and combine well without over mixing.
- Cover mixing bowl and refrigerate for 1 hour.
- Remove from refrigerator and, using a tablespoon size of dough, roll into balls and place about 2 inches apart on prepared baking sheet.
- Bake at 350 degrees for about 12-15 minutes until lightly brown. Remove from the oven and immediately, but gently, press an M&M into the center of each cookie. If you press too hard, the cookie will crack and not hold the candy.
- Remove from sheet pan to a cooling rack and allow to cool completely.
- Make chocolate glaze and drizzle over cooled cookies.
- To make the chocolate glaze: In a small bowl combine all ingredients until drizzling consistency. Drizzle over cooled cookies.
