Espresso Thumbprint Cookies

MMmmMM....these are my fav.

3/4 c. sugar
3/4 c. butter or margarine, softened
1/2 tsp. vanilla
1 egg
1 3/4 flour
3 Tbspns. baking cocoa
1/4 tspn. salt
Espresso filling (below)
Candy sprinkles or crushed hard peppermint candies, if desired

1. Heat oven to 350 degrees. Beat sugar, butter, vanilla, and egg in a large bowl with electric mixer on medium speed. Stir in flour, cocoa, and salt.
2. Shape dough by rounded teaspoons into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
3. Bake 7-11 minutes or until edges are firm. Quickly remake the indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Meanwhile, make Espresso filling.
4. Spoon Espresso filling into indentations in each cookie. Top with candy sprinkles. Eat one while it's still warm. YuM!

Espresso filling:
1/4 c. whipping (heavy) cream
2 tspns instant espresso coffee (dry)
1/2 bag milk chocolate chips (1 c.)
1 Tblspn. coffee-flavored liqueur, if desired. And if desired, take a big swig for yourself!
Mix whipping cream and instant coffee in 1-qt. saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool about 10 minutes or until thickened.

Funny, I don't think I actually read the directions for the Espresso filling. I just dumped it all in the pan until it was melted and spooned it right onto the cookies!