Found this one in Betty Crocker magazine. 1 cup butter softened 1 cup sugar 2 1/2 cups all purpose flour 3 tablespoons unsweetened cocoa 1/4 tsp salt 4 teaspoons red food colour 1 tsp vanilla 1 bag (11 oz) white chocolate chips (about 2 cups) Beat butter and sugar together until creamy, beat in flour cocoa and salt until blended. Add food colour and vanilla, beat well. Shape dough into 1 inch balls. Place on greased or parchment paper covered cookie sheet and press thumb into center of each cookie to make indentation. Bake at 350 F for 12 minutes or until set. Remove fro oven and remake indentations using the end of a wooden spoon. Cool completely. Melt white chocolate chips and fill the indentations with it. Let chocolate set.

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