Gilded Chocolate Truffle Thumbprint Cookies
Dec 8, 2017 0:31:11 GMT -5
Post by Honoria on Dec 8, 2017 0:31:11 GMT -5
Gilded Chocolate Truffle Thumbprint Cookies
1/2 cup butter softened
1/3 cup white granulated sugar
1 egg yolk
1/2 tsp vanilla
1 cup all purpose flour
pinch salt
1/4 tsp baking powder
1/3 cup cocoa powder
1/2 tsp vodka or clear vanilla extract or lemon extract
1/2 tsp edible gold decorating dust
Filling:
1/3 cup semisweet chocolate chips
2 tbsp cream or milk
If you like the filling to be well mounded in the cookies, you may want to double the filling
ingredients.
In a medium sized bowl beat butter and sugar together until light and fluffy. Beat in egg yolk and vanilla.
In a separate bowl combine the flour, baking powder and salt. Sift in the cocoa and stir until well combined.
Stir dry ingredients into the creamed mixture just until combined. You may have to use your hands to finish up the mixing until you get a ball.
Roll by rounded 1 tbsp into balls. Arrange them about 1 inch apart on a greased cookie sheet or one covered with parchment paper or a silicone mat. Press the tip on an index finger into the cookie making a deep well. If the cookies crack on the edges, take the time to smooth out the sides.
Bake at 350F for about 11 minutes until they are set and not longer shiny.
Cool on cookie sheet for a few minutes and then transfer to wire racks to cool completely.
Mix the vodka or extract with the gold dust powder and paint the mixture onto the cookies in stripes using a clean new paintbrush or with a fine tipped pastry brush.
Allow to dry.
Heat the cream and the chocolate in the microwave or in a double boiler on the stove until the cream/milk is hot enough to melt the chocolate chips when stirred. Stir until nice and thick and creamy.
Spoon into the center of each cookie.
Refrigerate until the filling sets.
Because of the cream/milk in the filling these should probably be refrigerated, if they last long enough.
I think these would also be very pretty looking if you drizzle these with white chocolate stripes and then filled the centers.
1/2 cup butter softened
1/3 cup white granulated sugar
1 egg yolk
1/2 tsp vanilla
1 cup all purpose flour
pinch salt
1/4 tsp baking powder
1/3 cup cocoa powder
1/2 tsp vodka or clear vanilla extract or lemon extract
1/2 tsp edible gold decorating dust
Filling:
1/3 cup semisweet chocolate chips
2 tbsp cream or milk
If you like the filling to be well mounded in the cookies, you may want to double the filling
ingredients.
In a medium sized bowl beat butter and sugar together until light and fluffy. Beat in egg yolk and vanilla.
In a separate bowl combine the flour, baking powder and salt. Sift in the cocoa and stir until well combined.
Stir dry ingredients into the creamed mixture just until combined. You may have to use your hands to finish up the mixing until you get a ball.
Roll by rounded 1 tbsp into balls. Arrange them about 1 inch apart on a greased cookie sheet or one covered with parchment paper or a silicone mat. Press the tip on an index finger into the cookie making a deep well. If the cookies crack on the edges, take the time to smooth out the sides.
Bake at 350F for about 11 minutes until they are set and not longer shiny.
Cool on cookie sheet for a few minutes and then transfer to wire racks to cool completely.
Mix the vodka or extract with the gold dust powder and paint the mixture onto the cookies in stripes using a clean new paintbrush or with a fine tipped pastry brush.
Allow to dry.
Heat the cream and the chocolate in the microwave or in a double boiler on the stove until the cream/milk is hot enough to melt the chocolate chips when stirred. Stir until nice and thick and creamy.
Spoon into the center of each cookie.
Refrigerate until the filling sets.
Because of the cream/milk in the filling these should probably be refrigerated, if they last long enough.
I think these would also be very pretty looking if you drizzle these with white chocolate stripes and then filled the centers.
