Name: Cocoa Thumbprints
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 3 dozen cookies
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar, plus 1/2 cup for rolling; 1/2 cup unsweetened Dutch-process cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 6 tablespoons unsalted butter, melted; 2 large eggs, lightly beaten; 1/2 cup confectioners' sugar; Sprinkles, mini marshmallows, mini candies or dried fruit for filling

Directions

Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.