Espresso Thumbprint Cookies- Cookie Swap

Espresso Thumbprint Cookies

My friend and co-host of the cookie swap, Sarah, made these for our Christmas Cookie Swap.  They were so yummy and the crushed peppermint candies on top made them extra festive!

Espresso Thumbprint Cookies

3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 tsp. vanilla
1 egg
3 tbsp. unsweetened baking cocoa
1/4 tsp. salt
crushed hard peppermint candies, if desired

Espresso Filling

1/4 cup whipping cream
2 tsp. instant espresso coffee granules
1 cup milk chocolate chips
1 tbsp. coffee flavored liqueur, if desired

Preheat oven to 350 degrees.  In a large bowl, beat sugar, butter, vanilla and egg with an electric mixer on medium speed or mix with a spoon until well blended.  Stir in flour, cocoa and salt until dough forms.  Shape dough by rounded teaspoonfuls into 1 inch balls.  On an ungreased cookie sheet, place 2 balls 2 inches apart.  Press thumb or end of a wooden spoon into center of each cookie; do not press all the way to the cookie sheet.  Bake 7 to 11 minutes or until edges are firm.  If necessary, quickly remake indentations with the end of a spoon.  Immediately remove cookies from sheet to cooling racks.  Completely cool, about 30 minutes.  Meanwhile, in a 1 quart saucepan, mix whipping cream and instant coffee.  Heat over medium heat, stirring occasionally until steaming and coffee is dissolved.  Remove from heat, stir in chocolate chips until melted.  Stir in liqueur.  Cool for 10 minutes or until thickened.  Spoon rounded 1/2 tsp. of espresso filling into indentations in each cookie.  Top with crushed candies.

Makes about 3 1/2 dozen.