Instructions

1. cream butter and sugar. add egg, vanilla and melted chocolate.
2. sift together flour and salt. add to creamed mixture. use only enough of the milk to bring dough toghether.
3. Roll dough in hand to make small balls. place on parchment lined cookie sheet and press thumbprint in center, making sure you have a nice “well” for the icing to go into.
4. bake at 400* for 8-9 minutes
5. Maple Icing:
6. Mix powdered sugar and maple flavoring. add milk until a thick glaze consistancy. fill thumbprint on baked and thouroughly cooled cookies. let iced cookies stand for about 24 hrs for icing to crust & thicken. when stacking cookies, be careful not to puncture crust as icing will stay moist beneath.

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