Tag: thumbprint cookies

Chocolate thumbprint cookies

Cookies

These are a copycat version of the cookies found in our local Tom Thumb and Albertsons. They are buttery and rich with a creamy truffle-type center of chocolate ganache.

Cookie:

2 sticks butter (1 cup), room temperature

1/2 cup white sugar

1/2 cup brown sugar

2 large egg yolks

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Ganache:

8 ounces chocolate chips (semi-sweet)

1/2 cup heavy whipping cream

Combine the flour, baking powder, and all-purpose flour in a bowl. Set aside. Cream together the butter and sugars using a mixer. Add in the Vanilla extract and egg yolks. Slowing mix in the dry ingredients. Stir just to combine. Do not over-mix. Roll into 1-2 tablespoon size balls and place on parchment paper. Gently press the center to make an indent. Bake in a 375-degree oven for 9-11 minutes. Do not let them brown. Cool fully on a wire rack.

Once fully cooled, make the ganache. Heat the heavy cream in a double boiler. Stir constantly and bring it to a gentle simmer but not a full boil. Pour this over the chocolate chips in a bowl. Let this mixture sit for 3 minutes and then whisk vigorously until all the chocolate is melted and has a creamy consistency. Place a teaspoon amount into the center of each cookie. Cool on the counter fully. The ganache will harden.

Pecan shortbread thumbprints

Dessert

This is an old recipe for her jam thumbprint cookies. I was not in a jam mood so I created a pecan filling. Boy, did they turn out good. This is all stuff I typically have in my pantry. Anything that tastes this good without an extra shopping trip is a bonus.

This is also a recipe for 13 cookies. I enjoy small amounts. Cookies don’t keep for more than a few days and we will not eat a dozen in hours. This is a perfect sized treat for the four of us. If you want, the recipe can easily double.

4B5B5C54-5D00-4D8F-AB14-63A7E730D0E4

Filling

25 pecan halves

2 tablespoons room temperature butter

3 tablespoons flour

3 tablespoons dark brown sugar

2 tablespoons white karo syrup

Place all into a food processor and pulse until very small pieces.

 

Cookies:

1 cup flour

6 tablespoons butter room temperature

1 teaspoon baking powder

1 egg

1/4 cup sugar

Combine all well. Preheat the oven to 400 degrees. Roll 1-2 tablespoons of dough into circles. This should make 13 cookies of equal size. Using the rounded edge of a teaspoon measure, indent the center of each dough ball. Place 1 packed teaspoon of pecan filling into the imprinted area. Bake for 12 minutes.