Chocolate Thumbprints

Directions

1. 1
   Combine sugar and butter in bowl; beat at medium speed until creamy.
2. 2
   Add egg and vanilla; continue beating until mixed.
3. 3
   Add flour, cocoa and salt; beat at low speed until well mixed.
4. 4
   Wrap dough in plastic food wrap.
5. 5
   Refrigerate 1 hour or until firm.
6. 6
   Heat oven to 375F.
7. 7
   Shape dough into 1 1/8-inch balls.
8. 8
   Place 1 inch apart onto ungreased cookie sheets.
9. 9
   Make indentation in center of each cookie with thumb or back of spoon (edges may crack slightly).
10. 10
    Bake 10-12 minutes or until edges are set.
11. 11
    Cool on cookie sheets 1 minute.
12. 12
    Cool completely on cooling rack.
13. 13
    Place 2 ounces white chocolate in 1-quart saucepan.
14. 14
    Cook over low heat until melted; stir in preserves.
15. 15
    Spoon heaping 1/4 teaspoon white chocolate mixture into center of each cookie.
16. 16
    Melt 4 ounces white chocolate and shortening in 1-quart saucepan over low heat; stir until smooth.
17. 17
    Drizzle over each cookie.
18. 18
    Let stand until set.