Candy Corn Thumbprints

Steps

• 1

  Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• 2

  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.
• 3

  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.
• 4

  Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• 5

  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.