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Shortbread thumbprint cookies-choc
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(Makes 20 – 30 cookies) Cookies: | |
5 ½ oz. (1 cup plus 2 ½ T.) | unbleached all-purpose flour |
¾ oz. (1/4 Cup) | Dutch-processed cocoa |
6 oz. (3/4 Cup) | unsalted butter, at room temperature |
2 oz. (1/2 Cup) | powdered sugar, sifted |
1 ½ tsp. | vanilla extract |
¼ tsp. | table salt |
Filling: | |
4 oz. (3/4 Cup) | chopped semisweet chocolate |
chocolate chips, alternative | |
1 ½ oz. (3 Tablespoons) | unsalted butter, cut into 6 pieces |
Scant ¼ tsp. peppermint extract (optional)
Optional: Sprinkle of fleur de sel (fine or flaked sea salt)
Sift or whisk together the flour and cocoa in a medium bowl. Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla and salt; continue beating until blended and smooth, about 1 min. more. Add the flour-cocoa mixture and mix on low until a soft dough forms, about 1 min. Chill the dough 40 to 60 minutes until firm enough to form into balls.
Position a rack in the centre of the oven and pre-heat to 350 degrees. (Optional – line cookie sheets with parchment paper or non stick baking liners.)
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls. Arrange 2” apart on an ungreased cookie sheet. With a lightly floured thumb or index fingertip press straight down into the middle of each ball to make a deep well. Bake one sheet at a time until the tops of the cookies look dry, 8 to 10 minutes. Gently redefine the indentations with the end of a wooden spoon handle (important step). Let cookies cool on the sheet for 5 min. then transfer to a rack to cool completely.
Make the filling by putting the chocolate and butter in a heatproof bowl set in a pan of almost simmering water. Stir for 2 to 4 minutes until almost melted. Remove bowl from hot water and continue stirring until melted and smooth, about 30 seconds more. Add peppermint extract if desired. Let the filling cool, stirring occasionally, until slightly thickened, 30 to 40 minutes. Using a coffee spoon or a small plastic bag with a cut off lower corner to fill the indentations in the cookies. Sprinkle with a tiny pinch of sea salt if desired. Cool until filling is completely set.
Cookies will keep in an airtight container at room temperature for 4 to 5 days. (Bet they don’t last that long.)
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