Chocolate Thumbprint Cookies

Ingredients (2 dozen cookies)

For the Cookie

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 3/4 teaspoon salt
• 1 cup butter, at room temperature
• 3/4 cup powdered sugar
• 2 teaspoons vanilla extract
• Chocolate sprinkles

For the Frosting

• 4 tablespoons butter, room temperature
• 1/2 cup cocoa powder
• 1 1/2 cups powdered sugar
• 1/4 cup milk
• pinch salt
• 1 teaspoon vanilla

Instructions

For the Cookies

Cream the butter and vanilla together in a large bowl. Slowly add the powdered sugar and salt. When combined, add the cornstarch and flour.

Roll the dough into balls. Roll all but the top of the dough ball in chocolate sprinkles. Place on a plate or in a container. Place the rolled dough balls in the refrigerator for at least 2 hours.

Remove the dough balls from the refrigerator and bake at 350 degrees on an ungreased baking sheet. After 10 minutes, make an indentation in each cookie using a melon baller. Continue baking for another 8 minutes.

Remove from the oven and cool completely. Ice when cooled.

For the frosting

In a large bowl, add butter and beat with an electric mixer until smooth and fluffy.

Add cocoa powder, powdered sugar, salt, and vanilla. With the electric mixer on low, add the milk a little at a time until the frosting is the desired consistency.

Mix on high 2-3 minutes.