Food recipes
Chocolate Thumbprints
Chocolate Thumbprints Ingredients: butter, without salt butter, without salt sugars, granulated salt, table vanilla extract wheat flour, white, all-purpose, unenriched candies, semisweet chocolate syrups, corn, light...
Chocolate Thumbprints
Ingredients:
butter, without salt
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
syrups, corn, light
Directions:
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes.
Beat in flour, beginning at low speed and increasing to medium speed until combined.
Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets.
Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations.
Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more.
If the indentations begin to loose definition, remove cookies from oven and press again.
Transfer to wire rack and cool completely.
Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.
Allow to cool a bit until slightly thickened.
Fill thumbprints with the chocolate mixture.
and set aside to firm up.
Cookies can be stored in single layers in airtight containers at room temperature for 3 days.
Ingredients:
butter, without salt
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
candies, semisweet chocolate
syrups, corn, light
Directions:
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
In a bowl of an electric mixture fitted with the paddle attachment, beat together 1 cup butter, the confectioners' sugar, salt and vanilla on medium speed until smooth, about 2 minutes.
Beat in flour, beginning at low speed and increasing to medium speed until combined.
Form balls using 2 teaspoons of dough for each; place balls 1 inch apart on prepared cookie sheets.
Baking 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations.
Rotate pan and return to oven; bake until light brown on the edges., 7 to 9 minutes more.
If the indentations begin to loose definition, remove cookies from oven and press again.
Transfer to wire rack and cool completely.
Combine chocolate, the remaining 6 TBSP of butter and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth.
Allow to cool a bit until slightly thickened.
Fill thumbprints with the chocolate mixture.
and set aside to firm up.
Cookies can be stored in single layers in airtight containers at room temperature for 3 days.