Candy Corn Thumbprints
Bake these candy corn cookies using chocolate for a Halloween or fall celebration dessert.
1 hr 10 min
cup butter or margarine, softened
tablespoon whipping cream
cups Gold Medal™ all-purpose flour
cup unsweetened baking cocoa
cup semisweet chocolate chips (6 oz)
pieces candy corn
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add whipping cream, vanilla and egg yolks; beat until blended. In small bowl, mix flour and cocoa; gradually add to butter mixture, beating just until blended.
Roll dough into 1-inch balls. On cookie sheets, place balls 1 inch apart. Press thumb or end of wooden spoon handle into center of each cookie to make indentation, but do not press all the way to cookie sheet.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Spoon melted chocolate into indentations in cookies; top each cookie with 1 piece candy corn.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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