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Ingredients

1 cup butter, softened ¾ cup white sugar ¾ cup corn syrup 1 egg 1 teaspoon vanilla extract 3 ½ cups all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon baking soda ¼ 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

Nutrition Info

281.6 calories carbohydrate: 38.7 g cholesterol: 31.7 mg fat: 13.4 g fiber: 1.2 g protein: 3.5 g saturatedFat: 8.1 g servingSize: - sodium: 109.5 mg sugar: 17.3 g transFat: : - unsaturatedFat: : -

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.

4 dozen

Thumbprint cookies filled with swirled chocolate, toffee bits and maraschino cherry halves.