Mrs. M’s Chocolate Thumbprints by MrsM

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Mrs. M's Chocolate Thumbprints
Submitted by MrsM on January 12, 2007 at 10:19 am

DESCRIPTION
Mrs. M's Chocolate Thumbprints

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Chocolate Thumbprints

These are a yummy, shortbread-like cookie that are chocolaty enough to make your toes curl if you use really good chocolate. I used Callebaut Dark, and the group of people I tested these on were practically swooning.

Makes 60 cookies, using a 1 1/8 inch cookie scoop

2 sticks salted butter*
scant 1/2 cup white sugar (3.25 ounces)
1/4 teaspoon salt
2 egg yolks
1/2 teaspoon vanilla extract
2 ounces best quality semisweetened chocolate, melted
2 cups all-purpose flour (9 ounces)

* If using unsalted butter, up the salt to 1/2 teaspoon

6 ounces best quality semisweet or milk chocolate, melted for filling
Non-Pareils, sprinkles or confetti for decoration

Or jam the flavor of your choice

Preheat oven to 350°. Line baking sheets with parchment paper or leave ungreased.

Cream the butter, sugar and salt. Add egg yolks, melted chocolate, and vanilla. Beat flour into the creamed mixture, mix only until well incorporated, do not over mix.

Using a 1 1/8 inch cookie scoop, form into balls. Chill, and then roll into neat balls. Indent with something roughly 1/2 inch in diameter, pressing almost to the bottom of the cookie. Bake for 10-12 minutes in the preheated oven, re-indenting when they come out of the oven. Fill with melted chocolate and dip into decorations. Let stand at room temperature until chocolate is hard, or place cookies in a single layer in the refrigerator for 30 minutes.

If filling with jam, bake cookies for 8 minutes, remove from oven and fill. Continue to bake until done.

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