A cookie makes the moment so much better.
And if you make these Chocolate Thumbprints, you will have many happy times.
The recipe comes from Martha Stewart Cookies cookbook.
The cookie merges simple shortbread with a dark chocolate filling. The rich chocolate melts into the tender shortbread. It’s a glorious thing.
Be sure to use a small bowl of ice water to cool off your thumb when pressing the thumbprint into the hot cookie dough in between shifts in the oven.
These delicious treats go perfectly with a tall glass of milk or coffee or tea or wine. Whatever you prefer.
And they surely will impress those with whom you are sharing.
Chocolate Thumbprints
Course: Dessert, BakingCuisine: AmericanDifficulty: Medium40
servings15
minutes25
minutesIngredients
1 cup (2 sticks) plus 3 Tbsp unsalted butter, at room temperature
1 cup confectioners’ sugar
¼ tsp. salt
2 tsp. pure vanilla extract
2 ½ cups all-purpose flour
3 oz. semisweet chocolate, chopped
1 tsp. corn syrup
Directions
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup (2 sticks) butter, the confectioners’ sugar, salt and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium until combined.
- Form balls using 2 tsp. of dough for each; place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Please note: It is recommended to have a bowl of ice water ready to cool off your thumb while pressing into the hot dough to make thumbprints.
Rotate pan, and return to oven; bake until light brown on the edges, 7 to 9 minutes more. (If the indentations begin to lose definition, remove cookies from oven and press again.) Transfer to a wire rack to cool completely.
- Combine chocolate, the remaining 3 Tbsp. butter, and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Please note: The Jersey Girl melts the three ingredients by placing them in a microwave-safe bowl. Microwave for 20-30 seconds; stir. Repeat until melted. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture, and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
