Shortbread Thumbprint Cookies with Chocolate Footballs
Makes 36 cookies
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- ½ cup nonpareil sprinkles
- 36 chocolate footballs
Directions
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Preheat oven to 350° F. Line a baking sheet with parchment paper. Pour the nonpareil sprinkles into a shallow bowl.
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In the bowl of an electric mixer, cream together the butter, sugar, and vanilla.
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Add the flour and beat just until combined.
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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.
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Place the sprinkle coated dough balls on the prepared baking sheet about two inches apart.
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Refrigerate the baking sheet of dough balls for about 10 minutes.
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Remove from the refrigerator and bake for 10-12 minutes.
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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.
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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.
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Take the chocolate footballs out of the freezer and gently press one onto each cookie.
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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.
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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.
Packing Tips
Layer cookies in an airtight container with wax paper between layers. Use crinkled tissue paper or wax paper between the top layer of cookies and the lid to ensure no movement while shipping.