#thumbprint

These Chocolate Sprinkle Thumbprint Cookies are rich, chocolaty treats with a burst of colorful sprinkles. The thumbprint in the center is filled with melted chocolate, making them irresistibly delicious and perfect for any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 1/2 cup sprinkles assorted colors. 1/4 cup chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Mix the flour, cocoa powder, and salt together in a medium-sized bowl using a whisk. Spread the softened butter and sugar out in a different large bowl. Beat them together until they are light and fluffy. The egg white should be saved for later. Now add the egg yolk, milk, and vanilla extract to the butter and sugar mixture. Combine well. Add the dry ingredients to the wet ones one at a time and mix them together until a soft dough forms. Put the dough in the fridge for 30 minutes with the plastic wrap on top to make it firm. While you wait, lightly whisk the egg white in a small bowl. Take the dough out of the fridge and shape it into small balls that are about an inch across. Mix the egg whites together and then dip each ball in it. Then, roll each ball in the different sprinkles to cover the top. Place the dough balls covered in sprinkles on the baking sheet that has been prepared, leaving space between each one. Make a hole in the middle of each dough ball with your thumb or the back of a small spoon. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. Press a few chocolate chips into the thumbprint hole in the cookies while they are still warm. Let the cookies cool all the way down on the baking sheet before moving them to a wire rack. Have fun with these tasty Chocolate Sprinkle Thumbprint Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

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"Oh sweet."

A wide grin spreads across Cam's face. Taking the old, cold and crusty waffle with the equally distasteful bacon, he appraises it intently. "Good stuff, good stuff... could be moldier."

With a shrug, he picks up the essay. Unfolding a corner of the paper and reading it sparingly, his eyes turn to you. "Did you write this?"

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These vegan lemon thumbprint cookies are sweet and sour at the same time, making them a great treat for hot weather. They're simple to make and will please both vegans and non-vegans.

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/4 cup almond milk. Zest of 1 lemon. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup vegan lemon curd or jam.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened vegan butter and granulated sugar until smooth. Add almond milk, lemon zest, lemon juice, and vanilla extract. Mix well. Gradually add flour and salt, mixing until a dough forms. Roll the dough into small balls, about 1 inch in diameter. Place the dough balls on a lined baking sheet, spacing them apart. Using your thumb or the back of a small spoon, make an indentation in the center of each dough ball. Fill each indentation with vegan lemon curd or jam. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

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