Chocolate and Irish Cream Thumbprint Cookies

Instructions

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1. - Preheat oven to 350°F. Prepare cookie pans with parchment paper.
2. - In medium bowl, combine flour, cocoa powder and salt.
3. - In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture; mix well. Shape dough into 1-inch balls. Measure out 1 tablespoon pearlized sugar; set aside. Roll cookie dough in remaining pearlized sugar. Place on prepared pans and make indentation in ball with finger or small measuring spoon.
4. - Bake 15-17 minutes or until cookies are firm. Remove cookies from cookie sheet to cooling grid; cool completely.
5. - In medium microwave-safe container, combine white chocolate and liqueur. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until mixture is smooth. Working quickly, drop mixture evenly into indentations of cookies. Sprinkle with remaining pearlized sugar.