CHOCOLATE-STRAWBERRY THUMBPRINTS
You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
- Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
- Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.
- Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.
CHOCOLATE-STRAWBERRY THUMBPRINT COOKIES
Everyone loves these cookies! Easy and delicious. From Martha Stewart Living. Cook time does not count time to refrigerate dough.
Provided by susie cooks
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Sift flour, cocoa, and salt into a bowl; set aside.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside.
- Put butter and 1/4 cup of sugar into the bowl of a mixer fitted with a paddle attachment; mix on medium until pale and fluffy.
- Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined.
- Refrigerate, covered, one hour.
- Preheat oven to 350°F Put 6 teaspoons of sugar into a bowl. Form dough into 3/4 balls; roll in sugar to coat.
- Space 1 inch apart on a baking sheet lined with parchment paper. Press center of each ball with your thumb.
- Bake 10 minutes. Press centers again with a wooden spoon, 3/4 inch indentations. Bake until slightly cracked and set; about 5 minutes more.
- Cool completely on racks.
- Stir cream cheese and confectioners sugar in a small bowl.
- Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl.
- Spoon cream cheese mixture into center of cookies; top with strawberries.
CHOCOLATE-STRAWBERRY THUMBPRINTS
Steps:
- Sift together flour, cocoa, and salt into a bowl. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
- Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
- Preheat oven to 350°F. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. (Unfilled cookies can be stored in airtight containers at room temperature up to 3 days.)
- Stir cream cheese and confectioners' sugar in a bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into centers of cookies; top with berries, dividing evenly.
JENNY CRAIG LOW CAL CHOCOLATE CHIP-STRAWBERRY THUMBPRINT COOKIES
Make and share this Jenny Craig Low Cal Chocolate Chip-Strawberry Thumbprint Cookies recipe from Food.com.
Provided by Lindsey 3
Categories Dessert
Time 17m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Combine cookie mix, oats, water, vanilla extract, and egg white in mixing bowl.
- Coat cookie sheet with cooking spray
- drop by 2 level teaspoonfuls 1 inch apart onto cookie sheets
- Press center of each cookie with thumb, making an indentation;
- fill with ¼ teaspoon jam.
- Bake at 375 degrees for 10 minutes or until golden.
Nutrition Facts : Calories 124.5, Fat 5.2, SaturatedFat 1.7, Sodium 61.4, Carbohydrate 18.4, Fiber 0.4, Sugar 2.2, Protein 1.6
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