Chocolate Fudge Thumbprints

3/4 c. sugar

3/4 c. butter or margarine, softened

1/2 t. vanilla

1 egg

1 3/4 c. all purpose flour

3 T. unsweetened baking cocoa

1/4 t. salt

hard peppermint candies, crushed

Fudge Filling:

1/4 c. whipping cream

1 c. milk chocolate chips

Preheat oven to 350 degrees. In large bowl, beat sugar, butter, vanilla and egg until well blended. Stir in flour, cocoa, and salt until dough forms. Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased baking sheet. Press thumb into center of each cookie, but do not press all the way through. Bake 7-11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in a small saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened. Spoon rounded 1/2 teaspoonfuls of filling into indentation in each cookie. Top with crushed candies.

Makes about 3 1/2 dozen.

by Catherine S.