Cocoa Thumbprints

Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.foodnetwork.com/

(No reviews.)

CocoaThumbprints
 

Its open to so many possibilities what you can fill in the middle of this cookie.

Prep Time:
1 hr
Cook Time:
15min
Servings:
about 3 dozen

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup confectioners' sugar
Sprinkles, mini marshmallows, mini candies or dried fruit, for filling

Directions

  1. Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.
  2. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.
  3. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

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