Santa's Chocolate Thumbprint Cookies Recipe

Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup egg and vanilla. In a separate bowl combine flour cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb make an indentation in center of each cookie.

Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.

Remove the cookies from the oven. If the indentation has grown indistinct use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.