Espresso Thumbprint Cookies

• cookies
• 3/4 cup sugar
• 3/4 cup butter, softened
• 1/2 teaspoon vanilla
• 1 egg
• 1 3/4 cups all-purpose flour
• 3 tablespoons baking cocoa
• 1/4 teaspoon salt
• espresso filling
• 1/4 cup heavy whipping cream
• 2 teaspoons instant espresso coffee powder (dry)
• 1 cup milk chocolate chips
• 1 tablespoon coffee-flavored liqueur (optional)

1. Heat oven to 350u0b0F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
2. Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
3. Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
4. Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
5. ESPRESSO FILLING.
6. Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.

cookies, sugar, butter, vanilla, egg, allpurpose, baking cocoa, salt, espresso filling, heavy whipping cream, coffee powder, milk chocolate chips, coffee

Taken from www.food.com/recipe/espresso-thumbprint-cookies-273585 (may not work)