Black & White Thumbprints

Makes 54
Prep 15 m
Bake 12 - 14 m




  1. 1 of 3 Heat oven to 350 degrees F. In bowl, mix 1-3/4 cups flour and salt.
  2. 2 of 3 In separate bowl, beat sugar, butter, egg until creamy, 1 minute. Stir in flour mixture. Divide dough in half. Stir remaining 1/4 cup flour into one half. Stir cocoa powder into other half. Shape dough into balls, using 2 teaspoonfuls for each. Place, 1-1/2 inches apart, on ungreased baking sheets. Make indentation in center of each with thumb.
  3. 3 of 3 Bake in 350 degrees F oven for 12 to 14 minutes, until set. Press down indentations, if puffed. Transfer to wire racks; let cool.


  1. 1 of 1 In bowl, beat cheese, sugar and extract until smooth. Divide in half. Beat chocolate into one half. Transfer fillings to 2 separate plastic food-storage bags. Snip off corner from each. Fill centers of cookies, alternating colors.
Nutrition Information for Black & White Thumbprints
Servings Per Recipe: 54
Per Serving: 71 kcal cal., 9 g carb., 1 g pro., 25 mg sodium, 0 g fiber, 13 mg chol., 4 g Fat, total, 2 g sat. fat