Post by wilderness on Dec 3, 2019 18:38:35 GMT -5
Mocha Filled Thumbprint Cookies-cfniervt
Cookies and Bars
Servings : Yield:24 Source : Jolenesrecipejournal.blogspot.com
Ingredients
2/3 cup light brown sugar, packed
2 sticks butter, softened
2 egg yolks
1 teaspoon Nielsen-Massey Pure coffee extract
2 cups flour
1/2 teaspoon salt
For the Filling:
2 tablespoon butter,
1 cup heavy cream
2 cups chocolate chips
1/2 teaspoon Nielsen-Massey pure coffee extract
dash of salt
Sprinkles, optional
Directions
Preheat oven to 375º. Cream together brown sugar and butter. Add egg yolks and vanilla, mix well. Stir in flour and salt. Roll into 1 inch balls. Place on ungreased baking sheets 1" apart. Bake in 375º degree oven for 5 minutes. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool completely.
For Filling: Place chocolate chips into a large glass bowl. Heat butter and heavy cream over low heat until butter is melted and cream is warm. Pour cream mixture over chocolate chips. Add extract and a dash of salt. Let stand for about 5 minutes. Stir by hand or use a mixer to combine ingredients until they are smooth. Fill indentations with ganache, garnish with sprinkles, if desired, and allow to set up. Makes approximately 2 dozen.
Cookies and Bars
Servings : Yield:24 Source : Jolenesrecipejournal.blogspot.com
Ingredients
2/3 cup light brown sugar, packed
2 sticks butter, softened
2 egg yolks
1 teaspoon Nielsen-Massey Pure coffee extract
2 cups flour
1/2 teaspoon salt
For the Filling:
2 tablespoon butter,
1 cup heavy cream
2 cups chocolate chips
1/2 teaspoon Nielsen-Massey pure coffee extract
dash of salt
Sprinkles, optional
Directions
Preheat oven to 375º. Cream together brown sugar and butter. Add egg yolks and vanilla, mix well. Stir in flour and salt. Roll into 1 inch balls. Place on ungreased baking sheets 1" apart. Bake in 375º degree oven for 5 minutes. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool completely.
For Filling: Place chocolate chips into a large glass bowl. Heat butter and heavy cream over low heat until butter is melted and cream is warm. Pour cream mixture over chocolate chips. Add extract and a dash of salt. Let stand for about 5 minutes. Stir by hand or use a mixer to combine ingredients until they are smooth. Fill indentations with ganache, garnish with sprinkles, if desired, and allow to set up. Makes approximately 2 dozen.
