Another one of our Christmas cookie favorites is the Chocolate Thumbprint.
These cookies are David’s favorite, they don’t last very long when he’s around :)
THUMBPRINTS
Makes about 40
INGREDIENTS
COOKIES
2 cups Plain flour (All purpose flour)
1 cup + 1 Tablespoon Cocoa powder
1/2 teaspoon Salt
225 grams or 8 oz Butter, softened
1 + 1/3 cups White sugar
2 large Egg yolks
2 tablespoons Thickened cream
2 teaspoons Vanilla extract
GANACHE FILLING
250 grams Chocolate bits
1/3 cup Thickened cream
DIRECTIONS
Preheat the oven to 180*C / 350*F
Sift flour, cocoa and salt into a large bowl
In another bowl cream butter and sugar until light and fluffy
Reduce the mixer speed to medium; add egg yolks, cream
and vanilla
Scrap sides of the bowl down, stir in flour mix and beat
until combined
Roll balls using 1 Tablespoonfuls of dough for each cookie
Place on a lined cookie sheet 1 inch apart
With the end of a wooden spoon gently press in the centre
to create an indentation
Bake for 10 minutes, remove from oven
Cool on tray for 5 minutes then transfer to a wire rack to
cool completely
Once cool heat cream in a small saucepan, bring almost to
the boil then remove from the heat
Pour the chocolate bits into the cream and stir until smooth
and glossy
Allow to cool until mix is warm
Spoon warm ganache into the centre of each cookie
Let firm for about 15 minutes
Store in an airtight container
Cookies will keep fresh for 3 days.
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