Chocolate Confections

Thumbprint Chocolate Sprinkles Cookies

Makes 18

½ cup unsalted butter, softened
⅔ cup granulated sugar
¼ cup confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
18 Christmas nonpareils chocolate candies
½ cup white chocolate melting wafers, melted according to package directions

1. Preheat oven to 350°. Line baking sheets with parchment paper.

2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.

3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into balls. Place at least 2 inches apart on prepared pans. Using the back of the scoop, gently make an indentation in center of each ball.

Bake until edges are lightly browned, 12 to 14 minutes. Immediately press a chocolate candy into center of each cookie. Let cool