Homemade Thanks-A-Lots

5 from 5 votes

Prep Time25

Cook Time25

Chill/Set Time1 30

Servings:

Calories: 78kcal

Preheat oven to 350°F.
For cookies: Place butter and sugar in a stand mixer, fitted with a paddle attachment (or use a hand mixer) and cream together, about 3 minutes or until light and fluffy.
Add vanilla, mix and scrape down the sides of the bowl.
In another bowl combine the flour and salt. With the mixer on low, begin adding the flour. Add until all flour has been used and the mixture just comes together and forms cookie dough. Wrap cookie dough into a disc and chill for at least 30 minutes.
Very lightly flour a clean surface and roll your dough out until ⅛ inch thick.
Cut 1 ½”-2” squares from the dough. Using a clean stamp of your choice, dip it into powdered sugar. Next, carefully but firmly press the sugar coated stamp into each square. Repeat until all cookies have been embossed.
Place cookies onto a parchment lined baking sheet and chill in the refrigerator for 30 minutes.
Bake cookies for 20 to 25 minutes or until the cookies barely begin to brown around the edge. Transfer cookies to a cooling rack and allow cooling completely (repeat until all cookie have been baked).
To assemble: Dip the bottoms of each cookie (or spread using an offset spatula) in the melted chocolate and place onto a parchment lined baking sheet. Allow chocolate to set, about 1 hour, before gently lifting from the parchment and serving. Can store in an airtight container for up to five days.