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These are great cookies—good enough that you don’t have to add a filling. They are a simple drop cookie. Press a center and add the filling of your choice.
1 cup butter
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup dark cocoa
1 teaspoon baking soda
3/4 cup pecans, 1/4-inch chop
Directions:
Preheat the oven to 350 degrees.
Cream the butter and the sugar together. Add the eggs and beat until light. Add the vanilla.
Measure the flour by spooning it into the measuring cup. Add the flour, baking soda, and cocoa to the wet mixture. Beat until well combined. Add the nuts.
Scoop mounds the size of walnuts onto a lightly greased baking sheet. (A medium one-inch ice cream scoop works perfectly.)
Make a depression in the center of each of the cookies 1/2 to 3/4-inch across. Fill the depressions with the filling of your choice or use maraschino cherries or chocolate wafers.
Bake for 8 1/2 minutes or until done. Remove to a wire rack to cool.
Yield: 40 3 1/2-inch cookies.
Notes from the Test Kitchen
Chocolate Pecan Thumbprint Cookies
When we designed this cookie, we wanted a very fudgy cookie but one that we could make into a thumbprint cookie. We used a dark cocoa. The cookies were fudgy but the texture wasn’t right. We added a generous 3/4 cup of baker’s chop (about 1/4-inch cut) pecans and it was perfect.
For the cocoa, we used Ramstad and Breda Dark Cocoa. This cocoa has three times the cocoa butter of the most popular brands in the stores and really makes a difference.
This cookie lends itself well to maraschino cherries pressed in the centers. Our favorite centers were made with raspberry pastry filling. Chocolate wafers and Bavarian cream filling work well. We also made some with cream cheese filling but these were a little too rich for us. All of the fillings were Dawn® brand commercial fillings and had a nice intensity against the chocolate cookie.
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