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Espresso Thumbprint Cookies
Nb persons: 24
Yield: 2 cookies
Preparation time:
Total time:
Source:
| Makes 24 servings Chocolate cookies, with fudgy centers and mild coffee taste. | |
| 3/4 cup | sugar |
| 1 1/2 sticks | margarine or butter, softened |
| 1/2 teaspoon | vanilla extract |
| 1 | egg |
| 1 3/4 cups | flour |
| 3 tablespoons | unsweetened cocoa |
| 1/4 teaspoon | salt |
| 1/4 cup | heavy cream |
| 2 teaspoons | instant espresso coffee |
| 1 cup | semisweet chocolate chips |
| 1 tablespoon | coffee liqueur, (optional) |
Colored sprinkles, or crushed candy-cane
1. Preheat oven to 350.
2. Combine flour, cocoa, and salt on piece of waxed paper
3. Cream butter, sugar, egg, and vanilla. Gradually add dry ingredients. Mix well.
4. Shape into 1 inch balls. Place 2 inches apart on a UNGREASED cookie sheet.
Press ½ teaspoon indentation into cookie.
5. Bake 7 - 11 minutes, until edges firm. Quickly remake indentations if necessary. Immediately move to cooling rack.
6. While cooling mix heavy cream and instant coffee in sauce pan. Heat over medium until dissolved and steaming. Remove from heat. Stir in chocolate chips until melted. Stir in liqueur. Cool 10 minutes.
7. Spoon ½ teaspoon filling in each cookie. Top with candy of sprinkles. Let set.
*** Makes 4 dozen cookies ***
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