raspberry espresso thumbprints with chocolate gana

Name: Raspberry Espresso Thumbprints with Chocolate Gana
Prep time: 20 min
Cook time: 20 min
Yield: 3
Cuisine: American
Ingredients: 1 cup(s) brown sugar; 1 3/4 cup(s) shortening; 3/4 cup(s) butter, softened; 1/4 cup(s) dark cocoa; 1 tablespoon(s) instant dry espresso; 1 teaspoon(s) vanilla; 2 - egg yolks; 2 1/4 cup(s) flour; 1/2 teaspoon(s) salt; 1/2 cup(s) seedless red raspberry preserves; ## ESPRESSO GANACHE:; 1/2 cup(s) heavy cream; 2 tablespoon(s) instant dry espresso; 2 cup(s) dark chocolate chips; 1 tablespoon(s) coffee liqueur

(1 RATING)

72 Pinches 1 Photo

nadine mesch

Mount Healthy, OH

Updated on Jan 18, 2012

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:)

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 3 dozen

Ingredients

1 cup brown sugar
1 3/4 cups shortening
3/4 cup butter, softened
1/4 cup dark cocoa
1 tablespoon instant dry espresso
1 teaspoon vanilla
2 - egg yolks
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup seedless red raspberry preserves
ESPRESSO GANACHE:
1/2 cup heavy cream
2 tablespoons instant dry espresso
2 cups dark chocolate chips
1 tablespoon coffee liqueur

How To Make raspberry espresso thumbprints with chocolate gana

Step 1

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Step 2

In a large bowl, combine brown sugar, shortening, butter, cocoa, espresso, vanilla and egg yolks ; mix until creamy. Stir in flour and salt.
Step 3

Shape dough into 1 inch balls. Place 2 inches apart on prepared cookie sheets. Make an indentation in each ball with your thumb.
Step 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.
Step 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.
Step 6

Cool, for approximately 10 minutes, until thickened.
Step 7

Spoon a small amount of raspberry preserves into each cookie. Top with a spoonful of ganache. Dust with powdered sugar.
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