Mocha-kahlúa Thumbprints

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon freeze-dried instant coffee crystals (this is basically just instant coffee that should be labeled as freeze-dried crystals)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup sugar
• 1 egg
• 2/3 cup semi-sweet chocolate chips (nestle toll house are the best)
• 2 tablespoons corn syrup
• 1 tablespoon kahlua
• 2 teaspoons vanilla extract

Recipe

• 1 heat oven to 350º.
• 2 combine the flour, the coffee crystals and the salt in a large bowl and whisk them together. (set this aside).
• 3 in another bowl, beat together the butter, the sugar, and the egg for about 2 minutes until the batter is smooth.
• 4 add the flour to this batter and begin kneading the contents to make the dough.
• 5 once the dough feels firm you can begin to make dough balls about 1 tablespoon big in size.
• 6 place the balls onto an ungreased cookie sheet and make little indentations in the center of each ball using your thumb.
• 7 bake the cookies for approximately 12 minutes.
• 8 remove from baking sheet and place them on a wire rack in order for them to properly cool.
• 9 meanwhile the cookies are cooling, combine 2 tablespoons of butter, the chocolate chips, and the corn syrup into a microwave-safe bowl and heat on high for 1-2 minutes.
• 10 stir until smooth and add in the vanilla extract and kahlúa at this time.
• 11 place the mixture into a resealable plastic food storage bag, let cool, and then snip off a small corner of the bag.
• 12 fill in each cookie thumbprint with the chocolate.
• 13 enjoy!