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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ganache Thumbprint Cookies Recipe

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This recipe for Ganache Thumbprint Cookies is from The Johnson Family Cookbook Project, 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 ⅔ c. all-purpose flour
⅓ c. unsweetened Dutch-process cocoa powder
½t sp. salt
2 sticks unsalted butter
1 c. sugar
1 large egg
2 tsp.pure vanilla extract


1 c. heavy cream
8 oz. chopped bittersweet chocolate
Directions:
Directions:
Whisk together flour, cocoa powder, and salt in a large bowl.
Beat butter and granulated sugar with mixer on medium-high speed until pale and fluffy.
Beat in egg and vanilla. Reduce speed to low.
Add flour mixture, and beat until combined.
Roll dough into 1-inch balls, then roll in crushed candies, if using.
Arrange on parchment lined baking sheets, spacing 1 inch apart.
Preheat oven to 350 degrees.
Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes.
Bake cookies for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon (I found the handle of my citrus reamer to be a perfect fit). Bake until firm, 7 to 9 minutes more.
Let cool completely. Spoon ganache into thumbprints. Let sit until ganache firms up.

Ganache:
Pour gently simmered cream over chocolate. Let stand for 5 minutes.
Stir until smooth. Let stand until mixture is spoonable, about 15 minutes.
Number Of Servings:
Number Of Servings:
5 dozen
Personal Notes:
Personal Notes:
A family favorite from our cookie baking class!!

 

 

 

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