Chocolate Thumbprint Cookies

Saturday, December 19, 2009

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 :)

Makes about 40



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


250 grams Chocolate bits
1/3 cup Thickened cream


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.

Happy Holidays


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