Thumbprint Bunny Cookies

Place 1 cup of butter in a medium bowl and both sugars and mix with a hand mixer until creamy.

Add egg yolk and vanilla and almond extract and beat until fully incorporated.

In a separate bowl, whisk together flour, cornstarch, and salt. Gradually beat flour mixture into the egg and sugar mixture until just incorporated.

Scoop heaping 1 1/2 tablespoon balls of dough and roll into smooth balls. Place dough balls into a shallow dish with granulated sugar and roll in the sugar then place 2 inches apart on prepared baking sheet. Use the bottom of a glass to gently press down each dough ball until you have roughly 2.5” thick discs.

Using the back of a teaspoon to gently press an indentation into the bottom center of each cookie. If edges crack, lightly smooth them with your fingers. Using the bottom of a knife, chopstick, or thin spatula create the indentations of the two bunny ears above the teaspoon indentation.

Cover cookies and chill for 45 minutes.

Preheat oven to 375°F. Line baking sheets with parchment paper.

Bake 15-20 minutes, or until edges are just beginning to turn lightly golden. Do not over bake. You want them to be pale.

Remove from oven and, if needed, gently re-press the bunny imprints while still warm to deepen the wells. Allow cookies to cool completely on baking sheet.

Melt 1 cup high-quality white chocolate chips or chopped white chocolate in 30-second intervals in the microwave, stirring between each, until smooth. Let cool slightly so it thickens just a bit.

Spoon or pipe melted white chocolate into each thumbprint well.

If desired add a bunny face with melted dark chocolate or add sprinkles.

Let set at room temperature until firm, or chill for 15 minutes in the fridge until centers are firm.

The thumbprint cookie dough recipe is adapted from Sugar Spun Run!

https://sugarspunrun.com/thumbprint-cookies/#recipe