Toffee Thumbprint Cookies

When I received the new Bake Fest booklet and saw these cookies I had to try them. And everyone should try them. They are so very good. Definitely a wonderful addition to your Xmas cookie collection.

Toffee Thumbprint Cookies

Ingredients:

Cookies:
1 1/2 cups white sugar
1 1/3 cups butter, softened
8 oz. plain cream cheese
2 large eggs
4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 pkg. skor toffee bits

Filling:
1/4 cup 35% whipping cream
3/4 cup semi-sweet chocolate chips
1 tbsp. golden corn syrup

Directions:

In medium size bowl combine flour, baking powder and salt and whisk together.
In your stand mixer beat butter, sugar and cream cheese until light and fluffy.
Beat eggs in one at a time.
Add your flour mixture to creamed mixture until well combined.
Remove from mixer and stir in toffee bits.
Chill dough for 1 hour.

Preheat oven 350º.
Line cookie sheets with parchment paper.
Roll dough into 1" balls (use about 1 tbsp. of dough per cookie).
Place dough about 2" apart on prepared cookie sheets.
With the end of wooden spoon make an indentation in the centre of each ball.
Bake for 10 minutes or until edges are golden brown.
Remove from oven and reinforce the indents with the end of the wooden spoon once again.
Cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely.

Filling Directions:

While cookies are cooling prepare filling.
Heat cream until steaming.
Pour over chocolate chips in medium size bowl.
Whisk until melted and smooth.
Stir in corn syrup.
Spoon about 1/2 tsp. into each cooled cookie.
Let them stand until filling is set.
Makes about 6 dozen cookies.