Chocolate-Peppermint Thumbprints


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.)

Butter and sugar first!

Blend the butter and sugar until floofy. About 2 mins.

Add vanilla and salt and mix again! I still don't have regular vanilla, so I've used vanilla bean paste here.

Add the flour and cocoa powder that you've "sifted" 😛 and mix until a soft dough forms.

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.

Roll 1 inch round balls. I measured each in a tbsp measure for consistency's sake. Cookie scoops work great as well.

Press an indent in with a finger, thumb or wooden spoon handle almost to the cookie sheet. The sides of the cookie may split while doing this, but it's easy to patch up.

Bake for 8-9 mins until the tops of the cookie look dry. Take out of oven and coax them back into shape with the end of a wooden spoon. The dough will rise a teeny bit, so we're just recreating that indent. Allow to cool on the sheet for 5 mins, then remove and fully cool on a wire rack.

Place your chocolate and butter in a double boiler. Over low heat slowly stir as it melts. When it's almost completely melted/combined, remove from heat.

Add your peppermint extract, and combine. Allow to cool to about room temperature. It will thicken as it cools.

Fill a piping bag with the chocolate, nip the tip and pipe away!

I ended up with a ton of leftover chocolate. Next time I’ll make the indents wider, and fill with much more chocolate.

I just can't say no..


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