Directions: |
Directions:1. Using an electric mixer, beat butter until well creamed
2. Add sugars and beat until light and fluffy about 30 secs
3. Add egg yoke, vanilla extract and vanilla paste of using , pausing to scrape down sidesmixing until all ingredients are well combined
4.Add flour gradually adding about 1/2 C at a time, pausing to scrape down sides of bowl.halfway through the addition of the flour add the salt With the mixer still running
5. Roll the dough into approximately 1” balls rolling them through the course sugar until completely covered in sugar,place on a wax paper lined plate. Put your thumb in the center of each to make a crater
6. Transfer cookie dough balls to the freezer to chill for at least 30 mins
7.preheat oven to 375•F and prepare a cookie sheet by lining with parchment paper
8. Once oven is preheated, take cookie dough out of the freezer and place on the prepared cookie sheet 1 1/2 “ apart. Bake for 12 mins.
9. Remove from oven and immediately use a round spoon to re- indent cookies if needed
10. Allow cookies to cool while you make the ganache filling
11. Combine chocolate chips, heavy cream and butter in a saucepan over medium heat stir frequently until chocolate is completely melted and mixture is smooth
12. Remove from heat add vanilla extract Bourbon and salt stir well
13. Allow mixture to sit and cool slightly approximately 30 mins
14. Use a spoon to pour ganache in the center of each cookie. Ganache should set within and hour. |
This recipe for Chocolate thumbprint cookies is from