Raspberry Espresso Thumbprints with Chocolate Gana

nadine mesch

By
@motherchic

Raspberry Espresso Thumbprints with Chocolate Ganache WHAT ELSE CAN I SAY?????? These little cookies are a little taste of heaven.
Hands down the best cookie I have ever made, ever.
My daughter, Kirsten refers to them as a dessert cookie because she declared them so much more then just a cookie. I hope you enjoy them as much as we do:)

Rating:
★★★★★ 1 vote
Comments:
Serves:
3 dozen
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 c
brown sugar
1 3/4 c
shortening
3/4 c
butter, softened
1/4 c
dark cocoa
1 Tbsp
instant dry espresso
1 tsp
vanilla
2
egg yolks
2 1/4 c
flour
1/2 tsp
salt
1/2 c
seedless red raspberry preserves

ESPRESSO GANACHE:

1/2 c
heavy cream
2 Tbsp
instant dry espresso
2 c
dark chocolate chips
1 Tbsp
coffee liqueur

Step-By-Step

1Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2In a large bowl, combine brown sugar, shortening, butter, cocoa, espresso, vanilla and egg yolks ; mix until creamy. Stir in flour and salt.
3Shape dough into 1 inch balls. Place 2 inches apart on prepared cookie sheets. Make an indentation in each ball with your thumb.
4Bake approximately 10 to 12 minutes or until edges are firm. Remake indentations with the end of a wooden spoon. Remove cookies from baking sheet and place on wire racks, cool.
5Meanwwhile, make ganache: In a small saucepan, heat heavy cream add the 2 TBSP dry espresso, stir until steamy and espresso has dissolved. Remove from heat; add chocolate; stir until melted. Stir in liqueur.
6Cool, for approximately 10 minutes, until thickened.
7Spoon a small amount of raspberry preserves into each cookie. Top with a spoonful of ganache.
Dust with powdered sugar.

About this Recipe

Main Ingredient: Flour
Regional Style: American