Mocha Thumbprints
2 1/4 cups all purpose flour
1 tbsp freeze dried coffee crystals
1/4 tsp salt
1/2 cup plus 2 tbsp butter, softened
1 cup sugar
1 egg
2/3 cups semisweet chocolate chips
2 tbsp corn syrup
1 tbsp coffee flavored liqueur
2 tsp vanilla extract
Heat oven to 350 degrees. In a large bowl, whisk flour, coffee
crystals and salt. Set aside. In a second bowl, beat together
1/2 cup butter, sugar and egg until smooth, about 2 minutes.
Beat in flour mixture until just combined. Knead in bowl if
necessary to bring dough together. Form dough into balls, using
about 2 tsp each. Place on ungreased baking sheets and make
an indentation in the center of each with thumb. Bake for 12 minutes
until set. Press down indentations if needed. Remove from baking sheets
to wire rack and let cool. In a microwave safe bowl, add remaining 2 tbsp butter,
chocolate chips and corn syrup. Microwave on HIGH for 1-2 minutes; stir until
smooth. Stir in liqueur and vanilla. Let cool slightly. Place in a resealable
plastic food storage bag and snip off a small corner. Fill indentations
of each cookie with chocolate. Let cookies set up at room temperature.