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For the Vanilla Thumbprint Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour or until firm.
Preheat oven to 350°F. Shape dough into 3/4-inch balls. Place 2 inches apart on parchment-lined baking sheets. Refrigerate cookie sheets 30 minutes before baking. (Refrigerate remaining dough while baking each batch of cookies.).
Bake 10 to 12 minutes or until lightly browned around the edges. Remove from oven. Immediately make an indentation in center of each cookie by gently pressing with back of small spoon. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Meanwhile, for the Peppermint Cream Filling, beat butter in medium bowl until softened. Gradually beat in confectioners' sugar until fluffy. Beat in milk and extract until smooth. Fill indentations with Peppermint Cream (about 1 teaspoon each).
For the Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.