These delicious thumbprint butter cookies are filled with a chocolate candy center so they look like brown-eyed Susan flowers.
This recipe is an example of molded cookies because the batter is rolled into a ball and then placed on the baking sheet. Molded cookies will spread on their own as they bake or are tamped flat with the bottom of a glass before going into the oven.
In this case, a chocolate candy star is used to push the dough ball flat on the baking pan. Other molded cookies include wreaths, crescents, and canes. See below for more cookie types.
- 3/4 cup room-temperature butter
- 1/3 cup granulated sugar
- 1 large room-temperature egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour, sifted before measuring
- 2 dozen milk-chocolate star candies (or use a similar chocolate candy)
- In a medium bowl, cream together butter, sugar, egg, vanilla, and salt. Stir in flour.
- Cover and refrigerate the dough for 1 hour.
- Heat oven to 400 F. Shape cookie dough into 1-inch balls. Place about 2 inches apart on an ungreased baking sheet.
- Place a chocolate star on each cookie, flattening the dough. Bake for 8 to 10 minutes.
- Cool cookies on the pan for 2 minutes then transfer individual cookies to a wire rack to cool completely.
- Store cooled cookies with waxed paper or parchment paper between layers in an airtight container.
Other Types of Cookies
- Drop cookies, also known as scooped cookies, is another simple type of cookie to make. The batter is dropped or scooped onto the prepared pan and then baked.
- Bar cookies are baked in a rectangular or square pan and prepared by putting the dough in a rectangular pan and cut into bars, hence their name. Most drop cookie recipes can be baked in bars.
- Pressed cookies or spritz cookies are made by pressing the dough through a cookie press or pastry tube to form different shapes.