Dec 12, 2011
Chocolate Thumbprint Cookies - Secret Recipe Club
This marks my second month with The Secret Recipe Club and it really has already been such a fun experience that I can't wait to continue with.
This month I was matched with Family, Friends and Food and I had the best time going through Patsy's blog and bookmarking all kinds of things to make. (Like this and this.) While I saved many savory dishes to create in the future, I figured that with the holidays very quickly approaching, I should probably make a sweet treat to share with all of you!
This is hard for me to believe, but I'd never made thumbprint cookies before. (At least not that I remembered.) The cookie portion of these thumbprints are a cross between sugar cookies and a shortbread base. They have a wonderful sweet, buttery flavor and are paired with just the right amount of chocolate goodness. The chocolate stays sort of soft after it sets up making for a great texture combination with the crisp cookie. These keep very well and would make a great addition to holiday treat baskets!
Chocolate Thumbprint Cookies
1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature (divided)
1 cup confectioner's sugar
¼ tsp. salt
2 tsp. vanilla extract
2 ½ cups all-purpose flour
3 oz. semisweet chocolate chips
1 tsp. light corn syrup
1. Preheat oven to 350°F and line baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer, beat together 2 sticks of butter, sugar, salt, and vanilla on medium speed until smooth, 2-3 minutes.
3. Add in flour in small portions, beginning on low speed, and increasing speed as more is added. Mix only until combined.
4. Form 2 teaspoons of dough into balls and place about 1 inch apart on prepared baking sheet. Bake cookies for 10 minutes and remove from oven and press thumb gently into the center of the cookie to make a deep, wide well. Place cookies back into oven for another 7-9 minutes or until the edges are light brown. Transfer to a wire rack to cool completely before filling with chocolate.
5. To prepare the chocolate, combine chocolate, 6 tablespoons of butter, and corn syrup in a double boiler (or a small heat-proof bowl set over a pot of simmering water). Stir occasionally until melted and smooth. Allow to cool slightly, then fill the thumbprints using a small spoon. Allow to firm up before storing the cookies in single layers in an airtight container.
slightly adapted from Family, Friends, and Food, originally from Martha Stewart Cookies