Real Recipes From Real Home Cooks ®

raspberry espresso thumbprints with chocolate gana

(1 rating)
Recipe by
nadine mesch
Mount Healthy, OH

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 rating)
yield 3 dozen
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For raspberry espresso thumbprints with chocolate gana

  • 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
  • 2
    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

  • 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.