A double dose of chocolate set these cookies apart on your holiday platter. Drizzle white icing for added sweetness and appeal.
Prep 15 m
Chill 120 m
Bake 14 m



  1. 1 of 5 Heat oven to 350 degrees F. In bowl, mix flour, cocoa and salt.
  2. 2 of 5 In a large bowl, beat sugar, butter and egg until creamy. Stir in flour mixture. Shape dough into 36 balls of 2 teaspoons each. Place balls 1 inch apart on ungreased baking sheets. Make indent in center of each with thumb.
  3. 3 of 5 Bake at 350 degrees F for 14 minutes, until set. Cool on wire racks.
  4. 4 of 5 In bowl, stir 1 cup of the confectioners' sugar with 3-1/2 teaspoons water. Transfer to a plastic bag and snip a small corner from bag. Drizzle icing over cooled cookies; let dry.
  5. 5 of 5 Beat remaining 1/2 cup confectioners' sugar and cream cheese until smooth. Beat in chocolate. Transfer to a plastic bag. Snip off corner of bag; fill centers of cookies.
Nutrition Information for Thumbprints
Servings Per Recipe:
Per Serving: 18 g carb., 119 kcal cal., 3 g sat. fat, 5 g Fat, total