Chocolate Thumbprint Cookies

An easy to make cookie that has levels of chocolate goodness in each bite. A nice cookie for sharing during the holidays. Pairs well with raspberry linzer cookies, spritz cookies, and pecan snowball cookies for after meal treat or tea time sweet.


6 T Unsweetened cocoa powder( I use Droste®)

2 T canola oil

8 T butter

8 T Crisco®¹

1 C sugar

2 egg yolks²

2 t vanillla

2 C all purpose flour

1/2 t salt

3 dozen minature marshmallows

8 ounces semi-sweet chocolate chips


Preheat oven 350º F Line two cookie sheets with parchment paper

Add cocoa powder to small bowl. Add canola oil and mix until incorporated. Set aside

On small bowl add flour and salt and mix. Set aside

In medium bowl or stand mixer add butter and Crisco® mix until creamy.

Add sugar until blended.

Add egg yolks and vanilla and mix.

If using stand mixer scrape down the bowl.

Add flour in thirds until mixed.

Using  1 inch cookie scoop roll dough into balls and place on baking sheet about and inch a part

Place in preheated oven and bake 5 minutes.

Remove from oven and quickly press thumb into top of each cookie

Return to oven and bake another 6-7 minutes

Remove from oven and stuff marshmallow into thumbprint

Remove cookies from baking sheet to wire racks to cool.

Place about half of chocolate chips into microwaveable bowl

Microwave 30 seconds. Remove and stir

Microwave again 25-30 seconds stir

Frost top of cookies.


1 I use half shortening and half butter to stop cookie spread. I tried using butter only and even with refrigeration my cookies, they spread too much to my liking.

2 My Mom used to save the egg whites and beat them until foamy. She chopped up pecans or walnuts. She would roll the balls into the egg white then the nuts then place on baking sheet. She would put a smear of chocolate in the thumprint then place a maraschino cherry on top. Pretty




Chocolate Chocolate Chip Cookies

What’s better than a chocolate chocolate chip cookie!  So good with a glass of milk and greater made into an ice cream sandwich.


1/2 C butter softened

1/2 C white sugar

1/3 C brown sugar

1 C plus 2 T flour

1 T Ghirardelli® cocoa mix

2 t espresso

1/2 t salt

1/4 t baking powder

1 t baking powder

1 egg

2 T milk

1 t vanilla

1 ounce semi sweet chocolate grated¹

2 C Guittard® milk or premium chocolate chips


Preheat oven 375º F   Parchment line baking sheets

In small bowl combine dry ingredients, mix then set aside.

In medium bowl mix butter and sugar until fluffy.

Add egg, milk, and vanilla and combine.

Stir in dry ingredients, chocolate chips, and grated chocolate.

Refrigerate for an hour. Drop by teaspoonful about 2 inches apart. Bake 10 – 12 minutes. Remove and cool on baking rack.


¹We use a microplane for grating the chocolate.







Red Velvet Cake Recipe with Creamy Icing



1/2 cup butter softened

1 1/2 cup sugar

2 eggs

1 t white vinegar

1 t vanilla

2 t Hersey®’s Natural Unsweetend Cocoa

2 ounces red food coloring

2 1/2 cups all-purpose flour

1 t salt

1 t baking soda

1 cup buttermilk


Oven 350º 2 9inch by 2 inch cake pans gresed and floured

Mix flour, baking soda , and salt in bowl and set aside. Combine red food coloring and cocoa in small bowl and set aside.. Cream butter and sugar. Add eggs one at a time mixing well.  Add cocoa paste mixture and vanilla to butter sugar egg mixture  and mix until incorporated. Add flour, baking soda, and salt  alternately with buttermilk and blend until  combined. Add vinegar and  mix. Pour batter into prepared pans and bake 25-30  minutes. Remove from oven and run knife around sides of pan to loosen cakes and then invert them on wire rack to cool..

Frosting Ingredients

5 T flour

1 cup milk

1 cup butter

1 cup sugar

1-2 t vanilla


Combine milk and flour in sauce pan over medium heat and whisk aggressively until thick. Cool to room temperature. (If not cooled thoroughly the butter sugar mixture will melt.)

Add butter and sugar to large bowl and with electric  hand mixer beat until light and fluffy. Add flour milk mixture and beat until fluffy. Add vanilla and frost cake. Kitchen Aid® mixer with paddle attachment is recommended for this step.