Chocolate-Almond Butter Thumbprint Cookies

These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay[ fresh and delicious refrigerated in an airtight container.]

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
20 min
Cook:
15 min

Yield:
30 cookies
Level:
Easy

Ingredients
  • Cookies:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1/2 cup smooth, unsweetened almond butter
  • 1/2 cup packed light brown sugar
  • 1/3 cup plus 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/3 cup sliced, skin-on almonds, coarsely chopped
  • Chocolate Ganache Filling:
  • 5 ounces semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • Special equipment: pastry bag with a star tip
Directions
  • For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.

  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.

  • Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.

  • Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.

  • Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.

  • Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.

  • For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.

  • Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    12 Days of Cookies