Espresso Thumbprint Cookies - cooking recipe

Ingredients
    cookies
    3/4 cup sugar
    3/4 cup butter, softened
    1/2 teaspoon vanilla
    1 egg
    1 3/4 cups all-purpose flour
    3 tablespoons baking cocoa
    1/4 teaspoon salt
    espresso filling
    1/4 cup heavy whipping cream
    2 teaspoons instant espresso coffee powder (dry)
    1 cup milk chocolate chips
    1 tablespoon coffee-flavored liqueur (optional)
Preparation
    Heat oven to 350\u00b0F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
    Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
    Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
    Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
    ESPRESSO FILLING.
    Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.

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