Monday, August 3, 2009

Chocolate Thumbprint Cookies

I almost didn't put these on my blog because I thought they came out ugly due to the cracks and I didn't love the taste of them. They were a too dry and crunchy for my liking. My husband ended up loving them and standing there popping one in his mouth after another, so I figured there may be others out there that love dry, crunchy cookies as much as he does, hehe.

Cookie dough:
1/2 cup unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
1/4teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour, sifted

2 tablespoons unsalted butter, room temperature
2oz semisweet chocolate, chopped (I used milk chocolate)
1 teaspoon light corn syrup

Preheat the oven to 350ºF; line two baking sheets with baking paper.

Start by making the dough:
in the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high, until a dough forms – it won’t be sticky.

Roll dough by teaspoonfuls into balls, and place 1in apart onto prepared sheets.

Bake for 10 minutes, remove from oven, and press thumb (I used the bottom of a measuring spoon) into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more.

Remove to a wire rack to cool.

Make the filling:
combine chocolate, butter, and corn syrup in a small heatproof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly.

When cookies are cool, fill the thumbprints with the chocolate mixture.

Makes 2 dozen

1 comment:

Amy J. said...

These look just like some cookies that we used to get when I was a kid, from a bakery in Memphis that no longer exists. They were awesome, and I've never come across any more like them. I'm going to have to try these because it makes me wonder how akin to those cookies your recipe was. :?