|Chocolate Thumbprint Cookies|
Chocolate Thumbprint Cookies
Makes: about 2-1/2 dozen
1 cup (1/2 pound) unsalted butter, softened
2/3 cup (2-1/2 oz.) confectioners' sugar
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
2-1/4 cups (10 oz.) all-purpose flour
3 oz. dark or bittersweet chocolate, chopped
2 tablespoons unsalted butter
1/3 cup pecans, finely chopped and lightly toasted
Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a large bowl, beat butter and confectioners' sugar until blended. Add vanilla and salt; beat on medium speed until smooth. Scrape down the bowl and beaters and add the flour. Mix on low speed just until blended.
Using a teaspoon measure, scoop up two teaspoons of dough; roll into a smooth ball and place on prepared baking sheet. Repeat with remaining dough, spacing balls 1-1/2 in. apart. Using the bottom of a 1/2 teaspoon measure, press an indentation into the center of each cookie (be careful not to create many cracks around edges).
Bake for 10-13 minutes or until golden brown. Gently slide parchment paper with cookies off of the pan and onto a cooling rack to cool completely.
For filling, in a small saucepan over low heat, stir chocolate and butter just until melted. Remove from the heat and stir until smooth. Alternately, place chocolate and butter in a small bowl and heat in a microwave for 30-second intervals at 50% power until melted; stir until smooth.
Spoon melted chocolate into indentations and sprinkle with pecans. Let stand until chocolate is set. Store in an airtight container.
TO MAKE AHEAD: Just bake off the cookie bases, wrap well and freeze for up to 1 month. To finish, thaw cookies and add the chocolate filling.