|Nutritional Guidelines (per serving)|
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.
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.