Name: Chocolate Thumbprint Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup butter; 1 1/2 cups sugar; 1 teaspoon vanilla; 2 eggs; 3 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup heavy cream; 3 1/2 ounces chocolate; 1 tablespoon butter

Holiday

Bowl

Whisk

Pastry bag

Combine butter and sugar until creamy. Add in vanilla and egg until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball. Cut into fourths and wrap each section tightly with plastic wrap and store in the refrigerator.

Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.

Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.

Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slighty.

Scoop 1/2 teaspoon of your favorite jam, preserves, or fruit curd to fill the center of the cookie.

Pour heavy cream into a heavy bottomed sauce pan and bring to a low simmer over medium heat.

Break chocolate into pieces into a medium glass bowl. Pour cream over chocolate. Add butter and whisk until smooth.

Chill ganache for about 15-20 minutes to firm.

For easily adding the ganache to the cooled thumbprint cookie, pour ganache into a ziptop bag and snip the corner for easy dispensing. Alternately, you can use a pastry bag or a pastry bottle to dispense.

Chocolate Thumbprint Cookies Recipe

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