Cocoa Thumbprints Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Steps:

• Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
• Meanwhile, in a small bowl, lightly beat egg white.
• Preheat oven to 350 degrees F (180 degrees C).
• Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
• To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
• Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.

Steps:

• Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
• Place the grated coconut in a shallow bowl and set aside.
• Combine the flour, baking soda, salt and oats in a large mixing bowl.
• In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.
• To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.

Steps:

• Make the cookies: Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter, shortening and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set, 16 to 18 minutes. Let cool 2 minutes on the baking sheets, then make an indentation in each cookie using the back of a small measuring spoon. Transfer to racks to cool completely.
• Make the filling: Microwave the white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring, until smooth. Beat the cream cheese, butter and confectioners' sugar in a bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the white chocolate mixture, vanilla and salt and beat until smooth. Transfer to a pastry bag fitted with a star tip and pipe into the indentations in the cookies. Sprinkle with red sanding sugar. Store in the refrigerator.

Steps:

• Make the cookies: Whisk together the flour, salt and cinnamon in a small bowl.
• Place a heatproof medium bowl over a saucepan of gently simmering water; don't let the water touch the bottom of the bowl. Drop in the chunks of butter and scatter over the chocolate. Heat, stirring now and then, until the butter and chocolate are melted, but not so hot that they separate, 5 to 7 minutes.
• Remove the bowl from the saucepan and whisk in the sugar. (Don't be alarmed when the mixture turns grainy.) One by one, add the cold eggs, whisking vigorously until the mixture is thick and smooth, and the whisk leaves tracks. Beat in the vanilla, then switch to a spatula and add the flour in 3 additions, stirring gently between each addition, until the flour disappears into the dough. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 4 days.
• When you're ready to bake, center a rack in the oven and heat it to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Put the sanding or granulated sugar in a small bowl and, if you've got one, have a cork from a wine bottle at hand.
• Using a small cookie scoop or measuring spoon, scoop mounds of dough, each a scant tablespoon. Roll the dough into balls and then roll the balls in the sugar to coat. Place the balls on the baking sheets, giving them 1½ inches or so of space to spread. Press the cork into the center of each cookie or use your thumb to make an indentation.
• Bake 1 sheet for 10 to 12 minutes, or until the cookies feel firmish. Transfer the baking sheet to a rack. The indentations will have puffed in the oven, so you'll want to press them down again. Repeat with the second sheet. Let cookies cool completely.
• Fill the prints: Melt milk, dark or ruby chocolate in a heatproof bowl set over a saucepan of simmering water. If using white chocolate, add oil before melting and stir until smooth. While the chocolate is still warm and fluid, use a small spoon to fill each indentation to the brim, letting the chocolate fall from the end of the spoon. Slide the cookies into the refrigerator for about 10 minutes to set the chocolate. The cookies will keep for about 5 days in a covered container at room temperature.