Chocolate Almond Butter Thumbprint Cookies Recipes

CHOCOLATE THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

CHOCOLATE-ALMOND THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well., Place almonds in a shallow bowl. Roll dough into 1-in. balls; roll in almonds. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a small microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. Add almond paste and beat until crumbly. Beat in the confectioners' sugar, water and meringue powder until smooth. Pipe filling into cookies, about 1-1/4 teaspoons in each. Store in an airtight container.

CHOCOLATE-ALMOND THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour, baking soda, and salt in a small bowl. Beat butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla, and beat until incorporated. Reduce speed to low, and gradually add flour mixture, one-third at a time, beating just until blended after each addition.
• Place chopped almonds in a small bowl. Turn dough out onto a lightly floured surface, and knead a few times until dough is smooth and comes together. Scoop a level tablespoon of dough, and roll it into a ball. Roll ball in chopped almonds. Place on prepared baking sheet. Repeat with remaining dough, spacing balls 2 inches apart on baking sheets.
• Use back of a teaspoon to make a deep indentation in center of each dough ball.
• Place 1 baking sheet of cookies in refrigerator until ready to bake. Bake remaining baking sheet in preheated oven 8 minutes. Remove from oven, and use teaspoon to redo indentation in center of each ball. Return to oven, and bake until set and lightly golden on bottom, about 6 to 8 minutes. Cool 5 minutes on baking sheet; transfer cookies to a wire rack to cool completely, about 30 minutes. Repeat procedure with remaining baking sheet of cookies.
• Place chopped chocolate in a heatproof bowl. Heat cream in a small saucepan over low until just beginning to bubble around edges, about 2 to 3 minutes. (Do not let cream boil, or it will be too hot for chocolate.) Pour hot cream over chocolate, and let stand 1 minute; whisk until smooth. Refrigerate chocolate mixture, stirring often so mixture cools evenly, about 15 to 20 minutes.
• Beat chocolate mixture with an electric mixer on medium speed until light and fluffy. Transfer ganache to a piping bag fitted with a star tip. Pipe ganache in indentation in center of each cookie. Top each with a cherry. Refrigerate in an airtight container until ready to serve.

CHOCOLATE THUMBPRINTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
• In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.