Monday, May 10, 2010

Cleaning Out my Kitchen with Martha Stewart's Thumb Print Cookies

You may have noticed the lack of posts last week. On Friday I graduated from law school, and my mom and the rest of my family were out in L.A. celebrating with me. We spent a lot of time eating out, and not much time baking. I am now in the process of getting ready for my cross-country move to NYC, and because of it I have been hesitant to bake anything that requires buying a lot of new ingredients that will just go to waste. In Martha Stewart's cookbook, Cookies, I found the incredibly simple recipe for Chocolate Thumb Print Cookies. These cookies remind me of the store-bought sugar cookies that had Hershey kisses in the center that I used to love when I was a kid. The recipe is incredibly simple and requires very few ingredients, and it allowed me to use up the rest of my flour. The result? Simple, chocolaty perfection.

Chocolate Thumbprints from Cookies by Martha Stewart
1 cup (2 sticks) plus 3 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
3 ounces semisweet chocolate, chopped
1 teaspoon corn syrup

Preheat the oven to 350 degrees farenheit. Line two baking sheets with parchment paper. In the bowl of an electric mixer, beat together 1 cup butter, the confectioners' sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. Beat in flour beginning on low speed and increasing to medium until combined.

Form balls using 2 teaspoons of dough for each: place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven, and press thumb into cookies to make deep, wide indentations. Rotate pan, and return to oven; bake until light brown on the edges, 7 to 9 minutes more. (Note: I found that I needed to bake them for about 12-13 minutes more, but it will depend on your oven, so be sure to watch carefully.) If the indentations begin to lose definition, remove cookies from oven and press again.  Transfer to a wire rack to cool completely.

Combine chocolate, the remaining 3 tablespoons butter, and the corn syrup in a small heatproof bowl set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture, and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

When I am settled in NYC, I am definitely going to try variations on these cookies, perhaps with peanut butter, white chocolate, or raspberry. ((post by emily))

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