Esta es una exhibición prevé de cómo se va ver la receta de 'Chocolate Chestnut Thumbprint Cookies' imprimido.

Receta Chocolate Chestnut Thumbprint Cookies
by Global Cookbook

Chocolate Chestnut Thumbprint Cookies
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1/2 c. unsalted butter room temperature
  • 1/2 c. dark brown sugar - (firmly packed)
  • 1 lrg egg yolk
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 c. all-purpose flour plus
  • 2 Tbsp. all-purpose flour
  • 1/3 c. finely-minced bittersweet chocolate (abt 2 ounce)
  • 6 Tbsp. creme de marrons (sweetened chestnut cream)

Direcciones

  1. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats).
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium till light and fluffy. Add in egg yolk, vanilla, and salt; beat till combined. Add in flour and mix on low speed till just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate.
  3. Using a 1 1/4-inch ice-cream scoop or possibly a Tbsp., drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 tsp. creme de marrons.
  4. Bake till edges are golden brown and cookies are hard, 12 to 15 min. Transfer cookies to a rack till completely cold. Store in an airtight container up to 3 days.
  5. This recipe yields 2 1/2 dozen cookies.