Today is a very busy day for all of us at Make Mine Pink! We have two special events going on all week and they begin today.
First, be sure to stop in and check out the sales and special offers during our MMP Christmas Extraganza. There are so many shops participating and so many special offers that you will be able to do most of your Christmas shopping on-line! Just think--no traffic, no crowds....
My special offer: Make your list and check it twice and find the perfect gift for the tea enthusiast in your life. During the week of Dec. 3-9, take 10% off any order over $25. plus receive free gift wrapping (Royal Patrician items excluded) on 1 item per order. Use the code: MMPCE at checkout. To keep for yourself: each order will ship with a free gift--a gold-plated demi teaspoon from Royal Patrician!
Second, today the bloggers at MMP are hosting a virtual Christmas Cookie Exchange. Starting today and continuing throughout the week, the Bloggers at Make Mine Pink will post a favorite cookie recipe or two, maybe a few family traditions, some Christmas Cheer and a quick peek at their Christmas Décor. How about you, will you do the same? If you leave a comment here we will be sure visit your blog.
Santa's Chocolate Thumbprint Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup corn syrup
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved
Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.