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Se incinge cuptorul la 200°
Intr-un vas se amesteca ingredientele uscate.Untul cu ciocolata si frisca se topesc impreuna la bain-marie apoi se lasa sa se raceasca putin.Ouale se bat impreuna cu compozitia cu ciocolata apoi se incorporeaza ingredientele uscate.
Din aluatul obtinut se fac bilute care se aseaza pe o tava tapetata cu foaie de copt.Fiecare biluta se apasa in centru cu degetul mare pentru a face o mica adancitura.Se asaeza in fiecare adancitura cate o cireasa confiata, nuca/aluna sau cate 1 lingurita de gem.Biscuitii astfel obtinuti se dau la copt 8-10minute pana cand s-au rumenit usor.
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 2 teaspoons coarse salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/3 cups sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Chocolate and Vanilla-Bean Ganache
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.
Hot Chocolate Thumbprint Cookies
Decadently rich peppermint chocolate cookies with a fudgy chocolate filling, crushed candy canes, marshmallows, and chocolate sprinkles. These cookies have a rich brownie fudge taste that truly elevates this cookie like nothing you’ve ever had before! Hot Chocolate Thumbprint Cookies are a favorite for the holiday season and the dough couldn’t be any easier to make.
These Hot Chocolate Cookies are to die for good! By far, my absolute FAVORITE cookie to make during the holiday season. You’ll love that they are decadently thick and chewy like a brownie. If you’re going to make cookies for Christmas, you’ll want to seriously give these cookies a try!
Christmas is less than two weeks away and I’m almost done making my cookies for the holiday. This week, I’ll be sending friends and family a package with a variety of cookies I’ve made over the past few weeks. I’m most excited about these cookies and I must admit that these Peppermint Hot Chocolate Cookies are the hardest to part with.
I’m a huge fan of thumbprint cookies. I like that there is extra room to fill the cookies with another topping that I wouldn’t normally add to baked cookies. Plus, this chocolate brownie ganache-like filling is perfect for this cookie. The chocolate filling is actually a recipe used for decorating a drip cake. It’s perfect because the warm chocolate gives just enough to move it around without hardening quickly and once it does set, it’s not as hard as plain melted chocolate.
Of course, it wouldn’t be hot chocolate without marshmallows. During the holiday season, I think desserts should be elevated. By adding a chocolate drip filling and crushed candy canes with mini marshmallows to the top, it really makes this Christmas cookie stand out. These Hot Chocolate Cookies are impressive and that’s exactly how I like to make desserts during Christmas.
Hot cocoa is a big part the holiday season for my family. My mom always had a big batch of it ready for us kids after we were done playing outside. I can still taste mom’s famous hot chocolate and now that I’m older, I love to make it myself. Whenever I call my mom in winter she is always sipping on a hot cup of cocoa. This year, I’ll be sending her a batch of these freshly baked hot cocoa cookies. She’s a huge chocolate lover and I know she’ll appreciate having these on hand throughout Christmas.
Christmas cookie trays are making a comeback. It’s hard to believe since I’ve never stopped making a dozen variety of cookies throughout the season. Thanks, mom!! Every year, I like to change up my cookies trays. While I do make the classic recipes, like these Spritz Cookies, and Pecan Snowballs, I love getting into the holiday mood by setting out to try new recipes.
I look through cookbooks and mom’s old magazines for inspiration. But a lot of times, I like to combine a variety of recipes into one. That’s where the inspiration for these cookies came from. I’ve used my classic Turtle Thumbprint Cookie recipe and added a few new layers of flavor to change it up.
Peppermint Hot Chocolate Thumbprint Cookies are a showstopper. If you’re looking to make an elevated Christmas cookie for your holiday parties, try this fudgy brownie-like cookie. The added peppermint extract doesn’t overwhelm the cookies but adds another level of flavor that enhances and ties this dessert together.
Hot Chocolate Cookies are my most decadent cookie this Christmas. We make them year after year. Starting in late November, mom would start baking cookie for Christmas parties. We always made traditional vanilla Pecan Snowball along with Peanut Butter Blossoms, Crinkle Cookies, Whipped Shortbread Cookies, and Chocolate Chip Marachino Shortbread Cookies.
Thumbprint Chocolate Cookies
1. Place butter and caster sugar into a bowl and using an electric beater, cream until mixture is smooth.
2. Add egg and vanilla extract and mix until combined.
3. Add sifted flour, a third at a time. Mix well after each addition.
4. Roll a tablespoon of dough into a ball and place onto baking tray. Using your thumb or a back of a round measuring spoon, make an indent into the centre of the dough. Repeat with the remaining dough. Refrigerate for at least 30 minutes (this helps the cookies from spreading too much during baking)
5. Preheat oven to 180°C. Line trays with baking paper.
6. Bake in oven for 10-12 minutes or until lightly golden brown. Allow the cookies to cool on baking trays.
7. Place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until completely melted and the mixture is smooth. Allow mixture to cook slightly.
8. Spoon a small amount of the chocolate ganache into the crater of each thumbprint cookie. Allow the ganache to set for about 1 hour at room temperature.
· If you like the cookies to be the same size divide the dough in half and then in half again, repeat until the dough balls are about a tablespoon in size. But if you’re like me and want them exactly the same size, I weigh them. These cookies are 22 grams each and I used the back of a round ½ teaspoon to make the indents in the cookies.
Chocolate Raspberry Thumbprint Cookies
- Author: Krista @ JoyfulHealthyEats.com
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 18 - 20 cookies 1 x
- Category: Dessert, Kid Friendly, Holiday
- Method: Oven
- Cuisine: American
Thumbprint Cookies are a classic Christmas Cookie around the holidays. These CHOCOLATE RASPBERRY THUMBPRINT COOKIES have a subtle chocolate flavor with a burst of raspberry that you&rsquoll fall in love with!
- 1/2 cup butter unsalted butter, softened
- 1/2 cup sugar
- 1 cup white whole wheat flour
- 1/4 cup dutch processed cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup raspberry jam with preserves
- Preheat oven to 375.
- In a stand mixer add butter and sugar. Beat until creamy.
- Add in the cocoa powder, baking soda, and salt. Beat until all the ingredients are combined. Scrap the sides to mix everything if you need to.
- Next add in the egg and vanilla extract. Beat until combined. Then add in the flour and beat until combined.
- The dough should be a good ball rolling consistency, if not, put the dough in the refrigerator for a bit to harden up.
- Roll dough into 1&Prime balls and place on parchment lined baking sheets (or you could use silicon mats, which is what I prefer) about 2&Prime apart.
- Using your thumb, press each ball in the middle making a slight imprint.
- Add 1/2-1 teaspoon of raspberry jam to each chocolate ball imprint.
- Bake for 8 minutes.
- Remove cookies from the oven and let cool on a wire rack. Serve!
- Serving Size: 1 cookie
- Calories: 107
- Sugar: 9 g
- Sodium: 38 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 24 mg
Keywords: christmas cookies, holiday baking, thumbprint cookie recipe
Okay, whatever kind of pour it is we need to find a good pouring utensil that does the job well.this should give you enough time and space to capture the pour. Here I have used a spoon and maintained a reasonable distance from the destination so I have enough liquid pouring down from it. You could also consider sharp edged jugs,bottles which gives sharp,clean and crisp stream rather than thick edge that doesn’t have defined mouth.Also make sure it has proper handling that you can even hold it with one hand while other hand captures the pour.
Use a container that has sharp and long mouth which gives a clean stream.Make sure they have proper handles.
Double Chocolate Thumbprint Cookies
We needed 1 more Christmas Cookie to round out this season of baking activities and these Double Chocolate Thumbprint Cookies with Ganache and Fruit Preserves feel like the right move. I saw them over on Sally’s Baking Addiction and needed to put my fruit preserved obsessed spin on them! They are easy to make, easier to eat, and filled with both ganache and fruit preserves to give them an extra pop!
So often you just fill a thumbprint cookie with one or the other, but we deserve more this year, wouldn’t you say? Grab your favorite jar of preserves (I prefer raspberry or strawberry Bonne Maman) but truly anything would be amazing. Fig jam – heck yes! Blueberry – why not! Apricot jam – bring it on!! Orange marmalade – fair game. You get the idea!
Chocolate Thumbprint Cookies
Yield: About 30 cookies
Prep Time: 35 min
Cook Time: 18 min
1 cup (2 sticks) unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
6 ounces semisweet chocolate, chopped
6 tablespoons unsalted butter, at room temperature
2 teaspoons corn syrup
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
2. In a large bowl, use an electric mixer to combine the butter, powdered sugar, salt and vanilla. Beat until smooth- about 2 minutes. Beat in the flour until combined.
3. Form balls using about 2 teaspoons of dough for each. Place balls 1-inch apart on the prepared baking sheets. You should be able to fit 15 cookies on each sheet. Bake 10 minutes, then remove from the oven and use your thumb to press a deep indentation into the middle of each cookie. Return to the oven and bake 7 to 9 minutes more, until light brown on the edges. When the cookies come out of the oven, check the middles. Use your thumb to press down a little bit in the middle of each cookie once again, being careful not to press too hard. Cool completely.
4. In a medium glass bowl, combine the chocolate, butter and corn syrup. Set the bowl over a pan of simmering water and use a whisk to combine the chocolate mixture until melted and smooth. Set the bowl aside for about 10 minutes or so to cool (and let it thicken a little). Fill the middles of the thumbprint cookies with small spoonfuls of the chocolate mixture. Let them sit on a rack to firm up. Then store them in a covered container for up to 3 days (or freeze them!) That's it!
57 Best Thumbprint Cookies to Bake for Your Holiday Cookie Exchange
The sweetest way to spread holiday cheer this year? By baking up a few batches of these easy thumbprint cookies. Out of all the Christmas cookie recipes out there, thumbprints are definitely the ones that bring us the most nostalgia. Once you begin whipping up these holiday treats with your family, you'll instantly be taken back to your own childhood. Although there are several recipes for the traditional take that feature a sugar cookie base with a raspberry filling, there are tons of other inventive options you'll want to try immediately. If you're a chocoholic, you're in luck, because there are many chocolate-filled treats on this list. The chocolate mint thumbprint cookies, chocolate espresso thumbprint cookies, and chocolate hazelnut thumbprints with Kahlua ganache are especially divine. There are also lots of recipes on this list featuring the most beloved flavors of the season, including the gingerbread thumbprint cookies, candy cane Kiss cookies, and eggnog thumbprint cookies. If you're baking up a batch with the kids, they'll especially love the Twix thumbprint cookies, mini chocolate chip thumbprint cookies, and brownie chocolate chip cookie thumbprint cookies. Once you serve these treats at your Christmas party or Christmas dinner, your friends and family will be insisting you make them every year.
Talk about a showstopper of a recipe. Kids will enjoy decorating these confections with festive sprinkles and icing.
Get the recipe at Number 2 Pencil.
This batch of thumbprint cookies is bursting with minty freshness in both the cookie and the filling. The secret? Créme de Menthe liqueur and baking chips.
Get the recipe at The Cookie Rookie.
No one will be able to resist these Nutella-filled treats. Make sure you have enough ingredients on hand to bake a double batch, because these cookies won't last long.
Get the recipe at Chelsea's Messy Apron.
SHOP BAKING SHEETS
Chocolate Thumbprint Cookie
- Quick Glance
- 45 M
- 1 H, 25 M
- Makes 48 to 72 cookies
Ingredients US Metric
- For the cookies
- 2 ounces unsweetened chocolate, finely chopped
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 2 sticks (8 oz) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup firmly packed dark brown sugar
- 2 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 3 cups finely chopped pecans
- Cocoa powder for dusting (optional)
- For the filling
- 8 ounces semisweet chocolate, finely chopped
- 2 teaspoons vegetable oil
Preheat the oven to 350°F (176°C). Position the oven racks in the top third and center of the oven. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
Melt the chocolate in a small bowl set over (but not touching) a pan of simmering water or in a microwave-safe medium bowl on medium (50% power), stirring every 30 seconds. Stir until melted and smooth. Remove from the heat and let stand, stirring occasionally, until tepid but still fluid.
In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute.
Beat in the egg yolks, 1 at a time, followed by the melted chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture just until combined. (You can cover and refrigerate the dough for up to 24 hours. Return to room temperature before continuing.)
Using a heaping teaspoonful (or more) for each cookie, roll the dough into marble-sized balls and place them on a platter. (Your yield will vary depending on the size of the cookies.)
Beat the egg whites in a small bowl until foamy. Place the pecans on a plate. One at a time, dip each dough ball in the whites, allowing any excess to drip off. Then roll the dough in the pecans and space the dough balls 1 1/2 inches apart on the prepared baking sheets.
Using the end of a wooden spoon, press an indentation into the center of each cookie. (If the tip of the spoon handle sticks to the cookie dough, simply dust it with a little cocoa.) Refrigerate any dough balls that don’t fit on the plate until ready to bake.
Bake the cookies, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges appear set, about 10 minutes.
Remove the baking sheets from the oven, and, using the end of the wooden spoon, reform the center indentation in each cookie. Return to the oven and continue baking until the edges of the cookies are crisp, 5 to 10 minutes more, depending on their size.
Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough balls.
Melt the chocolate and oil in a small bowl set over (but not touching) a pan of simmering water or in a microwave-safe medium bowl on medium (50% power), stirring at 30-second intervals. Stir until melted and smooth.
Using a teaspoon, fill the indentations on each cookie with some of the chocolate mixture. Let stand until the chocolate sets (or, if you’re the impatient sort, you can refrigerate them to speed things up). Originally published December 14, 2012.
Recipe Testers' Reviews
I love these cookies because they’re not overly sweet. I had refrigerated the dough and the hardest part was that when making the thumbprint, the chilled cookie dough would crumble a tad, so I had to try to fix them a little.
I made two versions, one with normal flour and the other with gluten-free flour. I noticed I had to add about 1 tablespoon more GF flour to get the same consistency as the first batch. I also made half a batch with the pecans and half without, and both were great even though the pecans do give a nice texture and taste.
I have a houseguest who is Italian and she didn’t rate these cookies a 10 only because she has a family biscotti recipe that she puts above it. We really liked these.
I cheated a little and rolled only half the dough in the egg whites and the pecans the other half I just rolled, made indents, and baked. The ones rolled in the pecans are very good, just a tad drier (I really don’t mean that in a negative way). For the ones that I didn’t roll, I sprinkled the remaining chopped pecans on top of the melted chocolate. I used a small cork from an olive oil bottle to make my indentations. The dough stuck a bit to the cork so I dipped it in cocoa powder to help it release.
I’ll make these again—in fact I was thinking I might do these when I have the gals over for cookie baking day. Thinking I might put some espresso or mint in the chocolate filling. My houseguest and I are thinking of all kinds of variations on this cookie.
The perfect texture and flavor for this chocoholic. I loved the texture of the pecans and the cookies weren’t too sweet. I found it a tad difficult to keep the cookies from crumbling, but it wasn’t a big deal. I made one batch with the pecans and one without. I preferred the pecans to the plain ones. I used a cork to make my indentations. This recipe is definitely a keeper.
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It is really hard to resist the sweetness of chocolates. This recipe is divine and I really like the chocolate at the center. It looks great and not just your typical chocolate chip cookie.
That’s exactly what we thought, Tabatha. Lovely to hear that you felt the same! Merry Christmas…