Shortbread Thumbprint Cookies with Chocolate Footballs
Delightful treats that combine buttery shortbread with rich chocolate, perfect for family gatherings and celebrations.
Ingredients
For the cookie dough
- 1 cup unsalted butter Softened at room temperature
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Sifted
- 1/2 cup nonpareil sprinkles
For the chocolate filling
- 1.5 cups dark or milk melting chocolate
- 1/2 cup white melting chocolate For decoration
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add in the flour, mixing until a smooth dough forms.
- Fold in the nonpareil sprinkles.
- Scoop generous tablespoons of dough and roll them into smooth balls.
- Place them on the prepared baking sheet, making sure to leave space between each cookie.
- Use your thumb to create a small well in the center of each cookie.
Baking
- Bake in the oven for 12 to 15 minutes until lightly golden.
- Remove from the oven and let cool slightly before filling the wells with melted chocolate.
- Drizzle with white melting chocolate for decoration.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.