My son loves cookies. He calls himself a cookie monster. So I got a cookie book by Martha Stewart and he chose this cookie to bake for him. I followed the recipe as per the book except for some minor modification. My daughter who rarely eats any sweets or cookies was ecstatic when she saw that I exactly replicated the picture from the book. The recipe is so easy and you’ll be done baking these cookies in few steps and the result will be very tempting even for adults to divulge. I’m sending this recipe to “Kids Delight” started by Srivalli and hosted by Priya Suresh.
Unsalted butter –1 cup (2 sticks) plus 6 Tbsp at room temperature
Confectioners sugar (powdered sugar) — 1 cup
Salt — 1/4 tsp
Pure Vanilla extract — 2 tsp
All-purpose flour –2 1/2 cups
Semi sweet mint chocolate (alternatively milk chocolate can be used)–6 ounces
Half and Half (alternatively thick milk) –as needed
1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. In a electric mixer fitted with paddle attachment (I used my food processor with dough attachment), beat together 1 cup butter, sugar, salt, and vanilla extract until smooth about 2 minutes. Beat in flour, slowly and then increase speed to medium.
3. Transfer the contents in to bowl and add in half and half or milk if needed so that the dough is not very dry but can be made in to small balls.
4. Form balls from 2 Tbsp of dough for each cookie and place them 1 inch apart on the prepared baking sheets. Bake 10 minutes, remove from oven and press thumb into cookies to make deep, wide indentations. Rotate pan and return to oven and bake until light brown on the edges about 7 to 9 minutes more. (If the indentations begin to lose definition, remove cookies from oven and press again). Transfer them to wire rack and cool completely.
5. Combine mint chocolate, remaining 6Tbsp butter, maple syrup in a small heat proof bowl set over a pot of simmering water (this is also called double boiler). Stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened.
6. Fill the thumbprints with mint chocolate mixture and set aside to firm up. Store the cookies in an airtight container at room temperature for up to 3 days.
When you prepare them have a bowl of ice water ready. If reshaping the thumbprint is necessary while baking, dip your finger in ice water for several seconds and dry before reshaping. This will keep your fingers cool.
I added around 2 Tbsp of Half and Half to get this dough consistency.
Bake the thumbrints till golden brown on the edges.
Melt mint chocolate, butter and maple syrup until smooth.
Fill with mint chocolate mixture and set aside to cool.
Closer look on the inside of the mint chocolate thumbprint.
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