Christmas time is cookie time. No matter what kind of cookies you prefer, this season brings out the best of the best. Thumbprint cookies are popular this time of year and can be made in just about in flavor combination that you can imagine..Often times, thumbprint cookies are filled with jelly, but they can be filled with other fillings such as fruit curds or chocolate ganache. The cookie base can range from a butter cookie to a dense chocolate cookie as in this recipe.
These yummy cookies combine two of the season’s most pupoular flavors: chocolate and peppermint. A rich chocolate cookie, laced with just a hint of peppermint extract, is filled with an equally rich chocolate ganache, which is basically a mixture of chocolate and cream. In this recipe, corn syrup and butter add extra richness to the already rich filling.. A spinkling og finely crushed peppermint candy crowns thiese wonderful morsels. Each bite is creamy, crunchy and out of this world. Santa would be overjoyed to have a plate of these decadent cookies with a tall glass of milk.
Chocolate Peppermint Thumprints
- 1 stick butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1 egg
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 350. Line a couple of baking sheets with parchment paper.
In a mixer bowl, cream together butter and sugar. Add vanilla, peppermint extract and egg and beat until combined.
In another bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Gradually beat in as much of the flour mixture as you can into the creamed mixture and then stir in the rest by hand. The dough will be stiff. Be sure to get everything mixed in well, but do not overbeat as this can result in a tough cookie.
Shape dough into 1 inch balls and place onto prepared cookie sheets. Usinfg your thumb, make an indentation in the center of each of the cookies. Bake for 9-10 minutes or until just set. If the indentations are gone, simply make then again while the cookies are still warm. Cool completely on a wire rack.
1 (6 oz.) package chocolate chips
2 tablespoons heavy cream
1 tablespoon corn syrup
1 tablespoon butter, cut into small pieces.
1/8 teaspoon vanilla
1/4 cup finely crushed candy canes or other peppermint candy
Place chocolate chips in a micowave safe bowl and heat on high in 20 second increments until chocolate is completely melted.
In a small cup or bowl, heat the cream and corn syrup in the microwave for 20-30 seconds or until warm. Add the cream mixture to the chocolate and stir until combined and completely melted. Heat in 5 second increments if needed until mixture is smooth. Add the butter and stir until melted; add the vanilla.
Assemble the cookies:
Place one teaspoon of ganache filling in each of the thumbprint cookies. Sprinkle crushed peppermint candy on top of each. Cover cookies and chill briefly until ganache is set. Store at room temperature in an airtight container.
Makes about 3 1/2 dozen cookies
If you are in need of candy making supplies, stocking stuffers or delicious chocolates for those holiday party trays, stop by Nouveau Chocolat at 205 South Main in downtown Broken Arrow. The wide assortment of handemade Belgium chocolates is sure to please everyone on your list or at your party.