Espresso Thumbprint Cookies |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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All the essential food groups in this one :-) You can also finish with a small amount of crushed peanuts or peanut butter chips. Ingredients:
3/4 cup sugar |
3/4 cup butter, softened |
1/2 teaspoon vanilla |
1 egg |
1 3/4 cups all-purpose flour |
3 tablespoons baking cocoa |
1/4 teaspoon salt |
1/4 cup heavy whipping cream |
2 teaspoons instant espresso coffee powder (dry) |
1 cup milk chocolate chips |
1 tablespoon coffee-flavored liqueur (optional) |
Directions:
1. Heat oven to 350°F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
2. Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
3. Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
4. Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
5. ESPRESSO FILLING.
6. Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.
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