Whether or not you choose to paint these with the gold glitter, they will still be delicious. Red velvet thumbprint cookies: www.youtube.com/watch?v=z0imV-QWO4M Rosemary-Orange thumbprint cookies: www.youtube.com/watch?v=1XwF2jc7T6A Subscribe to my channel here: www.youtube.com/subscription_center?add_user=yoyomax12 1/2 cup butter softened 1/3 cup white granulated sugar 1 egg yolk 1/2 tsp vanilla 1 cup all purpose flour pinch salt 1/4 tsp baking powder 1/3 cup cocoa powder 1/2 tsp vodka or clear vanilla extract or lemon extract 1/2 tsp edible gold decorating dust Filling: 1/3 cup semisweet chocolate chips 2 tbsp cream or milk If you like the filling to be well mounded in the cookies, you may want to double the filling ingredients. In a medium sized bowl beat butter and sugar together until light and fluffy. Beat in egg yolk and vanilla. In a separate bowl combine the flour, baking powder and salt. Sift in the cocoa and stir until well combined. Stir dry ingredients into the creamed mixture just until combined. You may have to use your hands to finish up the mixing until you get a ball. Roll by rounded 1 tbsp into balls. Arrange them about 1 inch apart on a greased cookie sheet or one covered with parchment paper or a silicone mat. Press the tip on an index finger into the cookie making a deep well. If the cookies crack on the edges, take the time to smooth out the sides. Bake at 350F for about 11 minutes until they are set and not longer shiny. Cool on cookie sheet for a few minutes and then transfer to wire racks to cool completely. Mix the vodka or extract with the gold dust powder and paint the mixture onto the cookies in stripes using a clean new paintbrush or with a fine tipped pastry brush. Allow to dry. Heat the cream and the chocolate in the microwave or in a double boiler on the stove until the cream/milk is hot enough to melt the chocolate chips when stirred. Stir until nice and thick and creamy. Spoon into the center of each cookie. Refrigerate until the filling sets. Because of the cream/milk in the filling these should probably be refrigerated, if they last long enough. I think these would also be very pretty looking if you drizzle these with white chocolate stripes and then filled the centers. Found this recipe in a Canadian Living "Holiday Baking" 2014 magazine. INFO ABOUT ME :) My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son. Contact me here: yoyomax12.weebly.com/contact-me.html Facebook www.facebook.com/TammyYoyomax12?ref=hl Pinterest pinterest.com/yoyomax12 Google Plus: google.com/+yoyomax12 Twitter: twitter.com/YoyomaxTwelve Instagram: instagram.com/yoyomaxtwelve I LOVE comments and I read each and every one of them. I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look. My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :) www.youtube.com/cookingandcrafting

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