Chocolate Thumbprints

• 2/3 cup sugar
• 1/2 cup Land O Lakes Butter, softened
• 1 Land O Lakes Egg
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 1/4 teaspoon salt
• 2 (1-ounce) squares white baking chocolate, chopped
• 2 tablespoons apricot spreadable fruit preserves
• 4 (1-ounce) squares white baking chocolate, chopped
• 2 teaspoons shortening

1. Combine sugar and butter in bowl; beat at medium speed until creamy.
2. Add egg and vanilla; continue beating until mixed.
3. Add flour, cocoa and salt; beat at low speed until well mixed.
4. Wrap dough in plastic food wrap.
5. Refrigerate 1 hour or until firm.
6. Heat oven to 375F.
7. Shape dough into 1 1/8-inch balls.
8. Place 1 inch apart onto ungreased cookie sheets.
9. Make indentation in center of each cookie with thumb or back of spoon (edges may crack slightly).
10. Bake 10-12 minutes or until edges are set.
11. Cool on cookie sheets 1 minute.
12. Cool completely on cooling rack.
13. Place 2 ounces white chocolate in 1-quart saucepan.
14. Cook over low heat until melted; stir in preserves.
15. Spoon heaping 1/4 teaspoon white chocolate mixture into center of each cookie.
16. Melt 4 ounces white chocolate and shortening in 1-quart saucepan over low heat; stir until smooth.
17. Drizzle over each cookie.
18. Let stand until set.

sugar, butter, egg, vanilla, flour, unsweetened cocoa, salt, chocolate, preserves, squares white baking chocolate, shortening

Taken from www.landolakes.com/recipe/1445/chocolate-thumbprints (may not work)