Ingredients
1
cup butter or margarine, softened
3/4
cup sugar
1
tablespoon whipping cream
1
teaspoon vanilla
2
egg yolks
2 1/2
cups Gold Medal™ all-purpose flour
3/4
cup unsweetened baking cocoa
1
cup semisweet chocolate chips (6 oz)
48
pieces candy corn
Preparation
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add whipping cream, vanilla and egg yolks; beat until blended. In small bowl, mix flour and cocoa; gradually add to butter mixture, beating just until blended.
Roll dough into 1-inch balls. On cookie sheets, place balls 1 inch apart. Press thumb or end of wooden spoon handle into center of each cookie to make indentation, but do not press all the way to cookie sheet.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Spoon melted chocolate into indentations in cookies; top each cookie with 1 piece candy corn.
