Friday, December 23, 2011

Cocoa Thumbprints

Christmas Cookies!  Hooray!

1 1/2 cups flour
1 cup sugar, plus 1/2 cup for rolling
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, melted
2 large eggs, lightly beaten
1/2 cup powdered sugar
Toppings - mini M&Ms, marshmallows, chocolate chips, etc

Whisk the flour, one cup sugar, cocoa powder, baking powder and salt in a bowl.  Add the butter and eggs and stir until combined.  Cover and refrigerate the dough until firm, about 30 minutes.

Preheat the oven to 325 degrees.  Line baking sheet(s) with parchment.  Place the powdered sugar and the remaining 1/2 cup sugar in 2 separate bowls.  Roll tablespoonfuls of dough into balls; roll in the granulated sugar and then in the powdered sugar.  Place 1 inch apart on baking sheet.  Lightly flatten each ball and make a deep indentation in the centers with your thumb.  Place choice of filling in the indentation.

Bake the cookies until puffed and slightly cracked, about 10 minutes.  Let cool before serving.

Tips:  If using larger toppings, such as peanut M&Ms, lightly press down on them after they come out of the oven to ensure that they anchor to the cookie.  I also dusted a little extra powdered sugar over the tops of the cookies when they came out of the oven, as some of it disappeared during the cooking process, and the white/black contrast here is the most striking thing about this cookie.  Enjoy!

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