I’ve been slacking in the recipe department, so I thought I would share a recipe for my father-in-laws favorite cookies, chocolate thumbprints. I’ve attempted to make these for him every Father’s day for the past 3 years, and I could never quite get the flavor right. This recipe is a keeper though, as it is has the closest taste to the cookies he loves from the bakery. Sophie loved helping me roll the dough and dip some of the sides in sprinkles. This is a great project for little bakers to help with.
- 1/2 cup granulated sugar
- 1/2 tsp. table salt
- 4 oz. (3/4 cup) whole almonds
- 12 oz. (1-1/2 cups) unsalted butter, cut in large chunks and slightly softened
- 4 tsp. pure vanilla extract
- 1/4 tsp. pure almond extract
- 13-1/2 oz. (3 cups) bleached all-purpose flour
- 1/4 cup coarse sugar, such as turbinado, OR sprinkles (we did a variety)
- 2-1/2 oz. bittersweet or semisweet chocolate, coarsely chopped
- 5 tsp. unsalted butter (or you can substitute 3 tsp, karo light corn syrup… like we did when we ran out of butter.)
Preheat oven to 350. In an electric mixer, mix all the dough ingredients EXCEPT the flour, on medium speed. 1 cup at a time, add in the flour until a thick dough begins to form and there are no lumps of flour. Scoop up a generous teaspoonful (2 level teaspoons) of the dough and shape it into a 1-inch ball with your hands. Roll the ball in the sugar and set it on a tray lined with waxed paper. Repeat with the rest of the dough, setting the balls slightly apart. Press a thumb or forefinger, dipped in flour, into each ball to create a depression. Bake the cookies for 10 minutes. Gently redefine the depressions with your thumb or the tip of a wooden spoon’s handle, if necessary. Rotate the sheet and continue to bake until the tops are lightly colored and the bottoms are golden brown, another 8 to 12 minutes. Transfer the cookies to a rack and let cool completely.
When the cookies are cool, prepare the filling: Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water, or in the top of a double boiler. (Or microwave on medium power for 1 to 2 minutes, stirring after the first minute.) When the chocolate is almost completely melted, remove the bowl from the heat and stir until completely melted and smooth. Using a spoon, fill the depression of each cookie with the chocolate filling. If the filling hardens while using, reheat it in the pan of hot water. When each cookie is filled, let the chocolate set for at least 15 minutes, then you can store them in an air tight container.