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The kids and I made cookies today.  Two kinds actually.  It was a cold day in Calgary and so it seemed like a good day to stay inside and warm the house with the smell of baking cookies.

The first batch we did was thumbprint cookies but we turned it up a notch since the kids wanted to throw in some cinnamon.  Nice idea I thought.  They added the cinnamon and the cookies turned out super yummy.

Adapted from Everyday Food Magazine

Cinnamon Chocolate Thumbprint Cookies

2 cups all-purpose flour
2/3 cup cocoa powder
1/4 tsp salt
1 cup butter + 1/4 cup butter
1 cup sugar
1 egg, large
1 tbsp vanilla extract
5 ounces semisweet bars (1 bar = 1 ounce)
1/2 tsp peppermint extract
1 tsp cinnamon
1/2 cup sugar, sanding sugar or crushed candy canes

Preheat oven to 350F, with racks in upper and lower thirds.

In a bowl mix together flour, cocoa powder, cinnamon and salt. Set aside. In a larger bowl, using an electric mixer, beat 1 cup each of butter and sugar on medium high until light and fluffy.  Add egg and vanilla mixing well.  With mixer on low slowly add in flour mixture and beat to combine.

Place 1/2 cup sugar, sanding sugar or candy canes on a plate.  Roll your cookie dough into 1 inch balls and then roll them in sugar to coat.  Place balls 1 inch apart on parchment lined baking sheets.  Bake 4 minutes then remove sheets from oven and with a melon baller or under side of a round 1/2 teaspoon make an indentation in the centre of each cookie. 

Put cookies back in oven and bake until they are set but still look moist (another 4 minutes).  Let cool on wire racks.

In a microwaveable bowl microwave your chocolate and 1/4 cup butter in 10 second increments, stirring each time until melted.  Stir in peppermint extract.  Let cool until thickened.  At this point you can either spoon the chocolate into the cookie indentations or put the chocolate into a ziplock bag, snip hole in one corner and pipe chocolate into indentations.

Should last up to a week in an airtight container and makes approx. 4 dozen.

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