Raspberry Espresso Thumbprints with Chocolate Gana

nadine mesch


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:)


★★★★★ 1 vote

3 dozen
20 Min
20 Min


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


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

How to Make Raspberry Espresso Thumbprints with Chocolate Gana


  • 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.

Printable Recipe Card

About Raspberry Espresso Thumbprints with Chocolate Gana

Main Ingredient: Flour
Regional Style: American

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