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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 36 |
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An easy thumbprint cookie. If you like the taste of chocolate and coffee, you'll love these. Even the little kids like them a lot. Important not to overbeat the dough - mix in flour, just until combined, then finish by kneading by hand. Ingredients:
2-1/4 cups all-purpose flour |
1 tbsp. freeze-dried coffee crystals |
1/4 tsp. salt |
1/2 cup (1 stick) unsalted butter, softened |
1 cup sugar |
1 egg |
2/3 cup semi-sweet chocolate chips |
2 tbsp. butter |
2 tbsp. corn syrup |
1 tbsp. coffee-flavored liqueur (kahlua) |
2 tsp. vanilla extract |
Directions:
1. Heat oven to 350º. In a large bowl, whisk flour, coffee crystals, and salt. Set aside.
2. In a second bowl, beat together the 1/2 cup of butter, sugar, and egg until smooth, about 2 mins. Beat in flour mixture until JUST combined. Knead in bowl by hand, if necessary, to bring dough together.
3. Form dough into balls, using about 2 tsp. each, or a small ice cream scoop (level). Place on ungreased baking sheets and make an indentation in the center of each with thumb, straight down and deep.
4. Bake at 350º for 12 mins. until set. Press down indentations a little, if needed. Remove from baking sheets to a wire rack and let cool.
5. In a microwave-safe bowl, add remaining 2 Tbsp. butter, chocolate chips and corn syrup. Microwave on HIGH for 1 min. and stir until smooth. Microwave at 15 second intervals as needed. Stir in liqueur and vanilla. Let cool slightly. Place in a resealable plastic food storage bag and snip off a small corner. Fill indentation of each cookie with chocolate. Let cookies set up at room temp.
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