Happy almost Christmas, everyone! First off, I want to apologize for my spotty posting here on Dreaming Dessert lately; I’ve had some health concerns that have kept me out of the game, but I’m hoping that we’re past that now and I can resume with my regularly scheduled posts. One recipe that I really wanted to make sure to share with you before Christmas arrives are these oh-so-delicious Chocolate Mint Thumbprint Cookies. If you’re a fan of chocolate and mint, especially in cookie form, you’re gonna love these little morsels! I hope they end up on your holiday baking list!
- 2 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1/4 cup unrefined cane sugar, finely ground*
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/3 cup unrefined cane sugar, lightly ground in blender
- 2 oz white chocolate
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Green food coloring gel, optional
- Line a baking tray with parchment paper.
- Add the dark chocolate to a microwave-safe bowl, and heat in 15-20 second intervals, stirring after each one, until melted and smooth. Set aside.
- Whisk together the flour, cocoa powder and salt until combined. Set aside.
- Using a handheld or stand mixer, beat the butter and sugar until fluffy. Add the egg yolk and extracts and mix until combined. Add the melted chocolate, mixing until thoroughly combined.
- Add the flour/cocoa mixture, incorporating completely. Dough will be slightly sticky.
- Roll the dough into small balls (I used a tablespoon). Roll each ball in the lightly ground cane sugar and place on the baking tray. Use your thumb, or the back of a 1/2 teaspoon measuring spoon to make an indentation in the middle of each ball.
- Bake for 10-12 minutes until slightly firm, and cracked around the edges. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.
- Add the chopped white chocolate and heavy cream to a microwave-safe bowl, and heat for 20-30 seconds. Stir until melted. Stir in the mint extract, and, if using, a tiny dot of green food gel (I dipped the tip of a toothpick into the gel, swirled it into the white chocolate and stirred until fully blended).
Fill the indents in the cookies with the mint chocolate filling. Refrigerate the cookies for about 30 minutes to allow the filling to set. Drizzle on some extra melted chocolate.
Ah, cookies! In any shape, flavor, or form, they’re pretty much always welcome whenever I make them. Which, I’ll admit isn’t all that often because I’m kind of a lazy cookie baker. Shocking, I know…. Making the batter is fine and preparing the first couple of trays for the oven is okay too, but after that I tend to lose enthusiasm for the process. Enter…Raspberry Shortbread Cookies. Easy, small-batch, delicious and pretty to boot!
These were made with maple sugar for those of you reducing your refined sugar consumption, but they can easily be made with granulated sugar. When you’re having a cookie craving but aren’t feeling all that energetic, these little morsels will satisfy.
- 3/4 cup butter, softened
- 3/4 cup maple sugar (or 1 cup granulated sugar)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- Seedless, fruit juice-sweetened raspberry jam
- 1/2 cup semi-sweet chocolate chips (or milk chocolate, if you prefer)
- 1/4 teaspoon vegetable shortening
- Beat butter and whichever sugar you choose with an electric mixer until blended.
- Add the egg, vanilla and almond extracts, and salt; beat until smooth.
- Using a spoon, stir in the flour to form a stiff dough.
- Divide dough in half. Form each half into a rough cylinder. Wrap each dough cylinder in waxed paper; rolling back and forth on countertop until it the dough smooths out and forms a round, smooth 1 ½-inch diameter roll.
- Refrigerate dough until firm.
- Cut dough into ¼-inch slices. Roll each slice into a ball. Make an indentation in the center of each cookie with your thumb or use the back of a ¼ teaspoon (the round part) to make a more uniform indentation and fill with ¼ teaspoon raspberry jam.
- Arrange cookies about 2-inches apart on a lightly greased or parchment lined cookie sheet. Place sheet on the middle rack of the oven and bake for 12-15 minutes at 350 degrees. The cookies should be lightly brown on the bottom.
- Measure chocolate chips and shortening into a small, microwave-safe bowl and microwave at 50% power for 45 seconds or until the chocolate is completely smooth when stirred (be careful not to overheat the chocolate – only microwave for additional 10 second intervals if needed to fully melt the chocolate).
- Dip a fork into the melted chocolate and drizzle each cookie. (I poured the chocolate into a squeeze bottle and then drizzled it, which gives more uniform results, but the fork method is a little faster and easier.)
- After cooling on a wire rack, place in an air-tight container until ready to serve.