29/12/2020
⭐️💞⭐️🌲CHOCOLATE HAZELNUT THUMBPRINTS
WITH KAHLUA GANACHE 🌲⭐️💞⭐️
REVISITED & PRESENTED BY 🇦🇲THE ART TEAM🇦🇲
@ THE ART OF ARMENIAN & MIDDLE EASTERN COOKING
Servings 24 cookies
Author Sarah @ The Gold Lining Girl
Ingredients
For Chocolate Hazelnut Thumbprints:
1/2 c. butter softened
2/3 c. sugar
1 egg yolk
2 tbsp. milk
1 tsp. vanilla
1 c. flour
1/3 c. baking cocoa
1/4 tsp. salt
1/2 c. finely chopped hazelnuts
For Kahlua ganache:
1 c. semi-sweet chocolate chips
1/4 c. heavy cream
3 tbsp. butter
2 tbsp. Kahlua or coffee liqueur
Instructions
For Chocolate Hazelnut Thumbprints:
In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
Beat in egg yolk, milk, and vanilla.
In a large bowl, whisk together flour, cocoa, and salt.
Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
Refrigerate for 1 hour or until dough easily forms into a ball.
Shape into 1-inch balls.
Roll each ball in the chopped hazelnuts until well-coated.
Place each ball 2 inches apart on greased baking sheets.
Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
Remove cookies to wire racks to cool completely.
Prepare ganache.
For Kahlua ganache:
In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
Whisk in Kahlua.
Pipe or spoon into the center of each cookie.
Allow 10-15 minutes for the ganache to slightly set. Devour.
recipe + photo via
https://thegoldlininggirl.com
