Yummy Cookies!

So I was at my mom's house last week and I was looking through her Martha Stewart magazine and I came across a cookie recipe that I just had to try...... it was worth the try. They are kind of rich but very yummy! Thanks Martha!

Chocolate-Strawberry Thumbprints (Martha Stewart Magazine .. can't remember the issue it was in)

Makes about 3 dozen

3/4 cup all purpose Flour

1/4 cup Dutch-process cocoa

1/4 teaspoon salt

2 oz semisweet chocolate, chopped

1/2 cup (1 stick) unsalted butter, softened

1/4 cup plus 6 1/2 teaspoons granulated sugar

1 large egg yolk

1/2 teaspoon pure vanilla extract

4 oz cream cheese, room temperature

2 tablespoons confectioners' sugar

4 oz strawberries (about 6 medium) stemmed and finely diced

1. Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

2. Put butter and 1/4 cup granulated sugar into bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce to low speed. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour..

3. Preheat oven to 350. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.

4. Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

Fruity centers: you can use any sunkissed berry atop the cream cheese filling in these crisp chocolate cookies.