Snickers Thumbprints

• 23 cup sugar
• 12 cup butter, softened
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 14 cups flour
• 14 cup unsweetened cocoa powder
• 14 teaspoon salt
• 1 (11 1/2 ounce) bag Snickers miniature candy bars (you'll need 1 for each cookie)
• 4 ounces white chocolate or 4 ounces milk chocolate or 4 ounces dark chocolate, chopped
• 2 teaspoons shortening

1. Cream the sugar and butter in a medium bowl using an electric mixer at medium speed; scrape sides of bowl as needed.
2. Add egg and vanilla; blend well.
3. Reduce mixer speed to low; gradually blend in the flour, cocoa powder, and salt just until combined.
4. Wrap dough in plastic wrap; refrigerate until firm, at least 1 hour.
5. Preheat oven to 375F.
6. Shape dough into 1" balls; space 1" apart on ungreased cookie sheets.
7. Make an indentation in the center of each cooke with the back of a spoon or a finger.
8. (the edges may slightly.
9. Bake 10-12 minutes or until edges are set.
10. Cool cookies on cookie sheets for 1 minute; transfer cookies to wire racks and immediately press a mini Snicker's into each center.
11. Cool completely.
12. Melt the white chocolate and shortening together over low heat, stirring until smooth.
13. Drizzle over each cooke; let stand until set.

sugar, butter, egg, vanilla, flour, cocoa, salt, snickers, white chocolate, shortening

Taken from www.food.com/recipe/snickers-thumbprints-197906 (may not work)