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:)


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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

Directions Step-By-Step

1
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2
In a large bowl, combine brown sugar, shortening, butter, cocoa, espresso, vanilla and egg yolks ; mix until creamy. Stir in flour and salt.
3
Shape dough into 1 inch balls. Place 2 inches apart on prepared cookie sheets. Make an indentation in each ball with your thumb.
4
Bake 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.
5
Meanwwhile, 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.
6
Cool, for approximately 10 minutes, until thickened.
7
Spoon 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