Shortbread Thumbprint Cookies with Chocolate Footballs
These buttery treats can match any holiday or special event. Varying the thumbprint filling adds a special touch.
Servings 36
Calories 108kcal
Adapted from TheCafeSucreFarine.com
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Equipment
Ingredients
Cookies
- 1 cup unsalted butter room temperature
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup nonpareil sprinkles
Chocolate footballs
- 1 ½ cups dark or milk melting chocolate
- ½ cup white melting chocolate
Instructions
Chocolate footballs
- Melt chocolate in a double boiler or in the microwave at 50% power. Transfer the melted chocolate into a disposable piping bag. Pipe the chocolate into the football mold cavities. Carefully, tap the mold on the counter to release any trapped air bubbles.
- Refrigerate the filled mold for 5-10 minutes until the chocolate has firmed. Remove from the fridge. Turn over the mold and tap on the counter to release the chocolate footballs.
- Melt white chocolate in a double boiler or in the microwave at 50% power. Transfer the melted chocolate into a disposable piping bag with a #2 small round tip. If using a plastic bag or if no piping tip is available, snip a tiny corner off the bag to pipe through instead. Pipe laces onto the chocolate footballs.
- Refrigerate the footballs for about 5 minutes until the white chocolate is firm.
Cookies
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Pour the nonpareil sprinkles into a shallow bowl.
- In the bowl of an electric mixer, cream together the butter, sugar, and vanilla.
- Add the flour and beat just until combined.
- Use a small (1 tablespoon) scoop to portion the dough. Roll each portion into a ball and roll the dough ball in the nonpareil sprinkles to cover completely.
- Place the sprinkle coated dough balls on the prepared baking sheet about two inches apart.
- Refrigerate the baking sheet of dough balls for about 10 minutes.
- Remove from the refrigerator and bake for 10-12 minutes.
- While the cookies are baking, place the chocolate footballs in the freezer. Chilling the chocolate will keep it from quickly melting when placed on the hot cookies.
- Remove the cookies from the oven and allow to cool for about 2 minutes. The top of the cookies will still be light and the bottom should be just turning golden.
- Take the chocolate footballs out of the freezer and gently press one onto each cookie.
- Transfer the cookies onto a cutting board or platter and refrigerate for 20-30 minutes to keep the chocolate from melting while the cookie cools.
- When the cookies are cool and the chocolate is firm, store the cookies at room temperature in an airtight container for up to two weeks.
Notes
- Chilling the cookies for just 10 minutes before baking keeps the cookies from spreading. Rounded cookies are ideal for thumbprints.
- Freezing the chocolate while the cookies bake minimizes melting when the chocolate comes in contact with the warm cookie.
- Refrigerating the cookies will speed up the firming of the added chocolate candy. If left at room temperature, the chocolate will take a long time to solidify on the slowly cooling cookie.
- **SPECIAL TIP** No football mold or pressed for time? Remove the foil from little chocolate Easter eggs and skip straight to step number 3!! Aldi’s sells UTZ certified (fairly traded) chocolate Easter Eggs.
- Though Kisses are the most commonly used candy in these cookies, they are not ethically sourced. You might consider using making homemade Chocolate Kisses Fair Trade chocolate bars (cut into small pieces), peanut butter cups (Aldi’s carries a UTZ brand), or melted chocolate piped into the center.
Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 3mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Calcium: 8mg | Iron: 1mg
