December Cookie Extravaganza Part 2 - Chocolate Thumbrints

Things got a little busy on the weekend so I wasn't able to post any new cookies. But it's a whole new week and I've got a gem to share with you...Chocolate Thumbprint Cookies.

When it comes to Christmas cookie baking, I have a list of my Mums tried and true recipes that I always use. But I also like to mix things up a little bit and try new things. Which is why when I saw these cookies on the Martha Stewart website I knew I had to give them a try. These delectable little morsels of chocolately goodness may be new to my repertoire, but I have a feeling they will have a recurring role in years to come.

Chocolate Thumbprint Cookies
(adapted from Martha Stewart recipe)

• 1 Cup Unsalted Butter; Softened
• 1 1/3 Cup Sugar (plus a little extra for rolling dough in)
  
• 2 Egg Yolks
• 2 TBSP Heavy Cream
• 2 TBSP Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Cup & 1 TBSP Cocoa Powder
• 2 tsp salt
  
• Chocolate Vanilla-Bean Ganache *

In a small bowl mix together the flour, salt and cocoa powder. Set aside.

In a large bowl cream the sugar and butter until fluffy. Beat in cream, vanilla and egg yolks until well combined. Mix in dry ingredients.

Shape dough in balls using roughly 2 tsp of dough for each. Roll in sugar. Place onto lined cookie sheet about 1 inch apart. Using your finger or back of a wooden spoon push gently on the dough to form an indent.

Bake at 350 degrees for 10 minutes or until cookie is just set. Let cool slightly on sheet before transferring to wire rack.

Once completely cooled spoon warm ganache filling into centers. Let set 15 minutes. Store in airtight container.


*Chocolate Vanilla-Bean Ganache

• 1/3 Cup Heavy Cream
• 1/3 Cup Honey
• 1/2 Cup Bittersweet Chocolate; finely chopped
• 2 TBSP Unsalted Butter; softened & cut into pieces
• 1/2 A Vanilla Bean; Split & Scraped (reserve pod)

In a medium saucepan combine cream, honey, vanilla seeds & pod. Over medium heat bring mixture to a simmer, stirring until honey is melted. Remove from heat and let sit, covered, for 20 minutes.

Place chopped chocolate into a blender. Place cream mixture back onto stove and return to a simmer. Remove vanilla pods. Pour cream mixture over chocolate and let sit for 1 minute. Blend until mixture is smooth. Add butter and continue to blend until combined. Let cool slightly, then use immediately.