Black and White Thumbprints
2 cups all purpose flour
1/4 tsp salt
1 cup granulated sugar
1/2 cup butter, softened
1 egg
1/4 cup unsweetened cocoa powder
Filling
8 ounces cream cheese
1/3 cup confectioners' sugar
1/2 tsp orange extract
2 squares (1 oz each) semisweet chocolate, melted
Heat oven to 350 degrees. In bowl, mix 1 3/4 cups flour and salt. In separate
bowl, beat sugar, butter, egg until creamy. Stir in flour mixture. Divide dough
in half. Stir remaining 1/4 cup flour into one half of dough. Stir cocoa powder into
other half. Shape dough into balls using 2 teaspoonfuls for each cookie
Place 1 1/2 inches apart, on ungreased baking sheets. Make indentation in center
of each cookie with thumb. Bake for 12-14 minutes, until set. Press down
indentations, if puffed. Transfer to wire racks to cool.
In bowl, beat cheese, sugar and extract until smooth. Divid in half. Beat chocolate
into one half. Transfer fillings to 2 separate plastic food storage bags. Snip off corner
from each. Fill centers of each cookie. Chocolate filling in white cookie and white
filling in chocolate cookie.