Chocolate Peppermint Thumbprint Cookies


INGREDIENTS:

2 cups all-purpose flour

2 teaspoons cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup butter

2/3 cup sugar

1 egg yolk

1 1/2 teaspoons vanilla extract

2 tablespoons agave nectar

3 tablespoons crushed peppermint candy sprinkles

2/3 cup Amoretti Chocolate Peppermint Cookie Spread


INSTRUCTIONS:

  1. Preheat oven to 350° F.

  2. Combine flour, cornstarch, salt, and baking powder and in a bowl. Whisk to blend. Set aside.

  3. Cream butter and sugar until light and fluffy with an electric mixer for 2 minutes on medium.

  4. Add egg yolk and vanilla. Beat for 30 seconds to incorporate.

  5. Add flour mixture, a third at a time. Beat just until the dough comes together.

  6. Form into 1” balls. Place on parchment or silicone pad lined baking sheet.

  7. Make an indentation in center of each ball using your thumb.

  8. Bake for 11-14 minutes or until the bottom edges becomes lightly golden.

  9. If the thumbprints have filled in, press into it with the back of a half teaspoon measuring spoon while the cookies are hot.

  10. Transfer cookies to a cooling rack. Allow to cool to room temperature.

  11. Brush top with agave nectar. Dip into crushed peppermint sprinkles.

  12. Working with half of the chocolate spread at a time, place in a small microwaveable bowl. Microwave about 5-10 seconds to soften to make it easier spoon and dollop into the cookies. Stir.

  13. Place 1 teaspoon of the spread into the center of each cookie.

  14. Microwave cookie spread 5 -10 seconds, as needed to make it easy to work with. Continue filling all of the cookies with the spread.

Makes 24 cookies.


Recipe notes:

  1. Store cookies at room temperature or refrigerated in single layer in an airtight container. Filling will remain soft at room temp and firms up when chilled. Keeps 3-4 days at room temp and up to a week refrigerated. Allow chill cookies to come to room temp before eating.

  2. Line the storage container with a paper towel at the bottom and top. For the top, tape the paper towel to the bottom of the cover to prevent it from coming in contact and sticking to the cookies.

  3. Cookies can be frozen for up to 2 months. Place on a baking sheet in a single layer in the freezer until frozen. Transfer to a freezer bag or storage container (does not need to be lined with paper towels).



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