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Chocolate Nut Thumbprint Cookies Recipe

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This recipe for Chocolate Nut Thumbprint Cookies is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
2 cups pecans, toasted and ground fine
1 cup sugar
1 tsp. ground cinnamon (optional)
1/4 tsp. salt
1 cup unsalted butter, cut into 16 pieces and softened
2 large egg yolks
1 tsp. vanilla extract
2 tbsp. heavy cream

Filling:
1/2 cup heavy cream
6 oz. semi-sweet chocolate chips
2 tbsp. corn syrup
Directions:
Directions:
In a large bowl, beat flour, nuts, sugar, cinnamon, salt and butter until crumbly and slightly wet, about 2 minutes. Add yolks, vanilla and 2 tablespoons heavy cream and mix until dough forms a ball. Roll dough into 1 1/4-inch balls and place 2 inches apart on parchment-lined baking sheets. Press an indentation into each cookie using your thumb dipped in water. Bake in a preheated 375º oven for 10 minutes, then remove cookies from oven and gently reshape indentation with the bottom of rounded teaspoon. Switch and rotate baking sheets and continue to bake until just beginning to brown on edges, 8 to 10 minutes longer. Cool 5 minutes, then transfer to a wire rack and cool completely. Filling: In a saucepan, over medium-low heat, combine chocolate, remaining cream and corn syrup; stirring constantly until smooth. Cool for 1 hour. Fill indentation of each cookie with a generous teaspoon of chocolate mixture. Let stand until firm, about 1 hour.
Personal Notes:
Personal Notes:
These cookies are a chocolate lover's dream!

 

 

 

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