Friday, September 23, 2011

Mexican Chocolate Thumbprints

Here's another recipe that will find it's way to my cookie trays this holiday season.

Mexican Chocolate Thumbprints


2 cup(s) all-purpose flour
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
6 tablespoon(s) Dutch-processed cocoa powder
1 teaspoon(s) espresso powder
2 tablespoon(s) vegetable oil
1 teaspoon(s) vegetable oil, combined with above
1 cup(s) (2 sticks) unsalted butter, softened
3/4 cup(s) granulated sugar
1/4 cup(s) packed light brown sugar
2 large egg yolks
2 teaspoon(s) vanilla extract
2 large egg whites, lightly beaten
1/2 cup(s) ground pecans
1 cup(s) dulce de leche


In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended. In small bowl, with rubber spatula, combine cocoa powder, espresso powder, and oil until mixture becomes smooth paste.
In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy. Beat in egg yolks, one at a time, on medium speed until combined. Beat in vanilla, then cocoa mixture, until combined. Add flour mixture and beat on low speed just until dough comes together. Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.
Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
Roll 2 teaspoons dough into a ball. Dip top of ball into egg whites, then pecans. Place on prepared cookie sheet. Repeat with remaining dough, spacing balls 1 1/2 inches apart. With thumb or back of wooden spoon, make a deep indentation into center of each ball.
Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft. If necessary, make indentations again. Cool on pan on wire rack 2 minutes. With metal spatula, carefully transfer cookies to rack and cool completely. Store in airtight container at room temperature up to 3 days.
To serve, fill center of each cookie with about 1/2 teaspoon dulce de leche.

Read more: Mexican Chocolate Thumbprints Recipe - Good Housekeeping

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