Chocolate Thumbprints
For the event Eat Christmas Cookies which is hosted by Susan, I posted this recipe because these were the cookies I made for a cookie exchange party that I attended few weeks ago. It’s a simple recipe with a lot of textures and a good combination between chocolate and pecans. I love Christmas and winter in general, they keep me in good spirit and motivate me to bake a lot!
Chocolate Thumbprints
Yielsd 3 dozen cookies
Chocolate Thumbprints:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons unsweetened alkalized cocoa powder
2 tablespoons vegetable oil
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs, separated and at room temperature
2 teaspoons vanilla extract
1 1/2 cups pecans, finely ground
Chocolate Filling:
7.5 ounces dark/bittersweet chocolate, coarsely chopped
Garnish:
Approximately 36 lightly toasted pecan halves. (To toast pecans, spread on baking sheet.
Bake at 350°F for 8 to 10 minutes or until toasted.)
Make the chocolate thumbprints:
2. Preheat oven to 350°F. Lightly spray two baking sheets with vegetable cooking spray.
3. Mix together flour and salt.
4. Stir together cocoa powder and oil in small bowl until thoroughly blended.
5. Beat butter in mixing bowl until creamy, using electric mixer at low speed. Gradually add sugar and continue beating at medium speed for 1 to 2 minutes or until blended.
6. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Gradually beat in flour mixture just until mixed, using low speed.
7. Place ground pecans in small bowl. Place egg whites in another small bowl and beat with fork until frothy.
8. Roll dough into 1-inch balls. Coat each ball with egg white and pecans. Place on prepared baking sheet about 2 inches apart. Using your thumb, press a deep indentation into center of each ball, making balls about 1 1/2 inches in diameter.
9. Bake for 8 to 10 minutes or until no imprint remains after touching lightly with finger. Remove cookies from baking sheets and cool on wire racks.
Fill the cookies:
Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Fill each cookie with melted chocolate. Let stand for 5 minutes and then place a pecan half in the center.
wow…wow… ini bener-bener good looking cookie nih…
kenapa gak diikutin click bulan ini temanya nut, nyangkut kan ? _
harus di check dulu Rit, boleh dipake utk 2 events gak
Comment by rita bellnad — December 11, 2007 @ 7:13 pm
Liz, seperti biasa, kue2 loe menggugah selera deh! Ngomong2, loe dapet kue apa waktu tukeran kue ini?? ;p
biasa2 lah Trish.. sampe eneg makan cookies
Comment by Trish — December 11, 2007 @ 7:55 pm
Hi Eliza! These remind of those delicious turtle candies but are even better! My only fear about making them is that I won’t be able to stop myself from eating them. Seriously. They are outrageously tempting! Thanks for submitting them to Eat Christmas Cookies. -Susan
he-he, you’re right. no wonder we’re getting chubbier during Christmas time
Comment by Susan from Food Blogga — December 12, 2007 @ 7:16 am
Hi there! Came across your blog from the eat Christmas cookie event! These certainly got my attention! I love the chocolate bit icing and half a pecan! that’s generous!
Comment by daphne — December 12, 2007 @ 9:55 pm
Yum! These look delicious!
Comment by Jennifer — December 17, 2007 @ 10:06 am
Mmm…those look so good – bookmarked! You’d think I’d be cookied out after baking this holiday, but here I am, looking at more cookie recipes….....
I’m still finding time to make truffles
Comment by Alysha — December 29, 2007 @ 2:49 pm
these look great, but how long will they hold? Long enough to give as a gift?
i think about a week in room temperature, i pretty sure it’s okay to mail it as a gift. i’m sorry if i can’t give you a definite answer, these cookies were gone before a week in my house.
Comment by karla — July 6, 2008 @ 3:42 am