It’s cookie season! Not that any time can’t be cookie season, but we’re all about excess this time of year. Someone brought this AMAZING cookie edition of Fine Cooking magazine, filled with many different delicious cookie recipes. So I went with the Chocolate-Peppermint Thumbprints, since I somehow happened to have ALL of the ingredients at home.
Recipe after the jump
For the Cookies:
5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
3/4 oz. (1/4 cup) Dutch-processed cocoa
6 oz. (3/4 cup) unsalted butter, at room temperature
2 oz. (1/2 cup) confectioners’ sugar, sifted
1-1/2 tsp. pure vanilla extract
1/4 tsp. table salt
For the Mint Filling:
4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
Scant 1/4 tsp. pure peppermint extract
Make the cookies:
Sift the flour and cocoa together into a medium bowl. (I don’t sift, as I don’t have a sifter or mesh strainer. I seem to get by.)
Refrigerate for 30mins-1hr until it’s hard enough to handle. I actually put mine in there overnight. I had a headache and needed sleep. If you DO refrigerate it overnight, you need to take it out an hour before you wish to use it, as it’ll be hard as a rock.
Preheat a 350 oven and line some baking sheets with parchment.
I ended up with a ton of leftover chocolate. Next time I’ll make the indents wider, and fill with much more chocolate.