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Chocolate ganache filled chocolate thumbprint cookie recipe.

Thumbprint Cookies With Chocolate Ganache

Christmas comes early with these delicious little treats.

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 650 kcal
Author Barbara Tidwell

Ingredients

  • 1 c packed brown sugar
  • 1/2 c shortening
  • 1/2 c butter, softened or room temperature
  • 1 tsp vanilla
  • 2 large eggs, room temperature
  • 1 c all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 c powdered baking chocolate (optional)
  • 1 c finely chopped macadamia nuts (optional)
  • 1 c chocolate ganache (or any filling)

Instructions

  1. Pre-heat the oven to 350° F.

  2. Mix together in a large bowl or stand mixer brown sugar, shortening, butter, vanilla, and eggs.

  3. Slowly add flour, powdered chocolate, and salt and mix on medium-low setting until dough is well mixed.

  4. Shape the dough into about 1 inch balls. You can use an ice cream scoop to help you gauge the amount per ball.

  5. Beat egg white slightly. Dip each ball into egg white. Roll in nuts if desired.

  6. Place dough balls about 3 inches apart on ungreased cookie sheet. You can also place parchment paper on cookie sheet.

  7. Press your thumb in center of each dough ball. Press down enough to leave an imprint that can hold a little filling. Do not press so deep there is a hole in the cookie.

  8. Bake about 10 to 12 minutes or until light brown. Let cool.

  9. Make chocolate ganache. Fill each thumbprint with ganache.

Recipe Notes

For the chocolate ganache, I used a recipe similar to this one at All Recipes.