It's holiday cookie exchange time! I always imagine I'm going to bring something fancy and elaborate, but in the end I usually fall back on something simple and yummy that we can put together the morning of the party, like these thumbprint cookies rolled in turbinado sugar and filled with shiny chocolate ganache. My son has loved making these cookies (and their jam-filled cousins) since he could sit upright in a chair. It's easier for kids to make the impressions in the dough with a finger, rather than a thumb— hence our renaming of this classic cookie. Enjoy!
chocolate fingerprint cookies
1/2 cup butter, at room temperature
1/3 cup light brown sugar
1 large egg yolk
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
About 1/4 raw or turbinado sugar
Chocolate Ganache (recipe follows)
Beat butter and sugar until smooth. Beat in egg yolk and vanilla until well blended, scraping sides of bowl as necessary.
Stir flour, baking powder, and salt into butter mixture until well blended. Cover and chill until dough is firm, about 30 minutes.
Preheat oven to 325°. Pour turbinado sugar into a shallow bowl.
Shape dough into 1-inch balls and roll to coat in turbinado sugar. Place on a parchment-lined baking sheet. Press your finger into the center of each cookie to make a 1/2-inch-deep imprint.
Bake until lightly browned on the bottom, 12 to 15 minutes. Transfer to a rack to cool completely. If the indentations have disappeared, you can make them again while the cookies are still warm (grownups should do this!).
Carefully spoon about a teaspoon of ganache into the center of each cookie. Let stand until ganache is firm, about 30 minutes.
Makes about 2 dozen cookies.
6 ounces chopped bittersweet chocolate
2 tablespoons cream
1 tablespoon corn syrup
1 tablespoon butter
Bring a small pot of water to a boil and then remove from heat. Place all of the ingredients in a heatproof bowl and set on top of the pot of hot water. Stir occasionally until the mixture is melted and smooth. Remove from heat and let cool until slightly thickened but not firm, about 15 minutes.