Wednesday, 17 September 2014

Chocolate Sprinkle Thumbprint Cookies

Rarely do I make a cookie that looks like this. Very rarely do I make a cookie that I continually calls my name back to the kitchen to eat them. This cookie does that. It combines some of my favorite things, cookies, frosting, and sprinkles. What's not to love?

The cookie it's self goes together rather quickly, more of a short bread. It's then rolled into some chocolate sprinkles or whatever color sprinkle you happen to have on hand. I gave the sprinkle rolling job to Rigby, she enjoyed pressing her thumb into cookie. Then the cookies are baked, cooled, and topped with chocolate frosting. Then they are tasted, perhaps shared with the person that helped you bake them, perhaps not. I promise you this, if you make them on a holiday or weekend, or for someone else, the calories don't count!

Chocolate Sprinkle Tumbprint Cookies

2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Chocolate sprinkles
Chocolate Icing:
4 tablespoons unsalted butter, at room temperature
1½ cups powdered sugar
1/3 cup Dutch-process cocoa powder
4 tablespoons whole milk
½ teaspoon vanilla extract

Preheat oven to 350 degrees F. Pour the chocolate sprinkles into a small bowl; set aside.

Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour and salt. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms. My dough was a little dry and crumbly, so I added just enough water to form a ball

Scoop out a tablespoon of dough, (I used a small ice cream scoop for this) roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.

Make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.

Once the cookies are cool, pipe some frosting into the middle of each cookie. Leftovers can be stored at room temperature for up to 5 days.

Source: Brown Eyed Baker