Chocolate Shortbread Thumbprint Cookies

Is everyone getting ready for Christmas? How are those sweet treats treating you? 

Tis' the season for all things naughty. Shortbread has been running rampant in this loft of mine. Needless to say everyone from my doorman, my husbands office, the local homeless, to my yoga instructor has been given goodies. I can't eat them all or I would look like a blimp. These are my second favorite cookie. My first being the Salted Caramel Shortbread Cups I gave you earlier this week. 

When my husbands co-workers tasted these, one said: "Your wife is evil and she must be stopped". That is right. They are sinful. I dare you to take a bite! 
This recipe will yield about 1 dozen cookies. Perfect for you, your love, and a few friends.

Chocolate Shortbread Thumbprint Cookies

adapted from Cherished Bliss

1/2 cup plus 1 tablespoon of butter, softened

1/3 cup sugar

1/4 cup cocoa powder

1/2 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

for frosting:

2 tablespoons cocoa powder

1/2 heaping cup powdered sugar

2 tablespoons hot water

1/2 teaspoon vanilla

Preheat the oven to 350 degrees F. 

Cream the butter and the sugar until smooth. 

Add the cocoa powder, vanilla extract, and mix until incorporated.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. 

Add to the butter mixture and mix until just combined. 

Roll into balls 

and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft.

When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.

Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.