Day 10: Chocolate Thumbprint Cookies

So I don’t like this recipe very much. I had to do a LOT of troubleshooting from the original recipe to make something that worked out. Just to make it clear, the cookies do taste really nice, but that the shaping and decorating is very fiddly and does not come out looking all that great. I would highly recommend skipping the decoration part and just using the recipe to make really nice almond flavoured sugar cookies.

I have divided the recipe up below to indicate which steps I would suggest doing and where you can alter it if you choose to carry on with the thumbprints. The plain cookies are wonderful, and maybe you will have more luck with the thumbprint. This dough does not work if you put the thumbprint in before baking, the dough puffs up at the dent disappears. If you follow the steps below, it should turn out just fine!

Hope you do like them!

Chocolate Thumbprint Cookies

This recipe makes 62 cookies at 54 calories each.

dsc_0031-1

Ingredients:

  • 1 1/2 cup icing sugar
  • 1 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 110g of dark chocolate (optional)

Preparation:

  1. Cream together sugar and butter.
  2. Add the egg, vanilla and almond extract and cream again.
  3. Mix together the flour, baking soda and cream of tartar in a separate bowl and then slowly mix into the sugar and butter mixture until fully combined.dsc_1108
  4. Divide the dough into two and roll out into a long cylinder with your desired diameter (I picked a relatively thin one) and wrap in baking paper.  dsc_1109
  5. Refrigerate dough for about 1-2 hours.
  6. Preheat the oven to 180 C.
  7. Cut the dough into disks just at least 1cm thick.  dsc_1123
  8. Place disks on a lined baking tray.
  9. Bake the cookies in the oven for about 7-8 minutes, until the edges are just turning golden
  10. Allow the cookies to cool.

If doing thumb prints:

  1. After 5 minutes of baking, open the oven and press a divot into the centre of each cookie using a pestle or something similar.  dsc_1129
  2. Finish baking as above.
  3. In a stand mixer or the microwave chop up the chocolate and melt.
  4. Spoon a lump of chocolate into the well of each cookie.
  5. Place the cookies in the fridge for about 30 minutes to allow the chocolate to set.

dsc_0033

The plain cookies are delicious, as are the ones with the chocolate wells, it is up to you how you would like to try them! Hope you have fun with the recipe!

Here is an easy to print version:

Chocolate Thumbprint Cookies

Ingredients:

  • 1 1/2 cup icing sugar
  • 1 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 110g of dark chocolate (optional)

Preparation:

  1. Cream together sugar and butter.
  2. Add the egg, vanilla and almond extract and cream again.
  3. Mix together the flour, baking soda and cream of tartar in a separate bowl and then slowly mix into the sugar and butter mixture until fully combined.
  4. Divide the dough into two and roll out into a long cylinder with your desired diameter (I picked a relatively thin one) and wrap in baking paper.
  5. Refrigerate dough for about 1-2 hours.
  6. Preheat the oven to 180 C.
  7. Cut the dough into disks just at least 1cm thick.
  8. Place disks on a lined baking tray.
  9. Bake the cookies in the oven for about 7-8 minutes, until the edges are just turning golden
  10. Allow the cookies to cool.

If doing thumb prints:

  1. After 5 minutes of baking, open the oven and press a divot into the centre of each cookie using a pestle or something similar.
  2. Finish baking as above.
  3. In a stand mixer or the microwave chop up the chocolate and melt.
  4. Spoon a lump of chocolate into the well of each cookie.
  5. Place the cookies in the fridge for about 30 minutes to allow the chocolate to set.
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