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Regardless of the occasion, thumbprint cookies are one of those timeless cookies that always seem to show up at events! I believe it's because they combine so many of the things that people enjoy: jam, nuts, and buttery cookies. How much more can you make yourself?
Ingredients:
Half a cup of softened unsalted butter
1/3 cup of dense brown sugar, packed firmly
Extra white sugar for rolling, plus one-third cup
1/3 cup of molasses without sulfur
One sizable egg, room temperature
Half a teaspoon of vanilla extract
two and a half cups all-purpose flour
two tsp finely chopped ginger
one tsp finely ground cinnamon
One tsp baking powder
One tsp salt
One-half tsp ground nutmeg
One-half tsp baking soda
1/4 tsp ground cloves
quarter of a teaspoon ground allspice
Filling up:
Four ounces of finely chopped white chocolate
Three tablespoons of heavy cream
Half a teaspoon of unrefined molasses
One pinch of ground ginger
One pinch of ground cinnamon
One dash of ground nutmeg
One pinch of salt
Two tablespoons of black melting candy coating,
Directions:
1. Using parchment paper, line two cookie sheets.
2. Beat 1/3 cup white sugar, brown sugar, and butter in a big bowl until fluffy and light. Blend in the egg, vanilla, and 1/3 cup molasses until smooth. Mix on low speed until just combined after adding the flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice.
3. Transfer roughly one-third cup of white sugar into a different small bowl. One tablespoon of dough should be scooped out and rolled into a ball; the dough will be slightly sticky, but it should still do so. Refrigerate the dough if it's too sticky so that it becomes more manageable. After coating the dough ball in sugar, place it on the baking sheet that has been prepared. Take two different 1/2-teaspoon portions of dough, roll them into balls, and then dust them with sugar. To form the bears' ears, place one of these smaller dough balls on each side of the top part of the one-tablespoon-sized ball of dough. (These "ears" must touch the bigger ball of dough; otherwise, they won't stick to it.) Proceed with the leftover dough and arrange the "bears" on the ready baking sheets, spacing them approximately 1 inch apart. Refrigerate the baking sheets for fifteen minutes.
4. Set the oven's temperature to 350°F, or 180°C.
5. Bake cookies for 10 to 12 minutes, one baking sheet at a time, or until they appear just set. Take the cookies out of the oven and gently make a small indentation in the center of each one using the back of a rounded 1/2 teaspoon measuring spoon, being careful not to go all the way through. After letting the cookies cool for five minutes on the pan, carefully transfer them to a wire rack to finish cooling. Proceed with the remaining cookies in the same manner.
6. In a small microwave-safe bowl, combine white chocolate, heavy cream, 1/2 teaspoon molasses, pinches of ginger, cinnamon, nutmeg, and salt to make the filling. Cook on 50% power for 30 seconds at a time, stirring after every 30 seconds, or until the filling is smooth and the chocolate has melted. Spoon approximately half a teaspoon of filling into the indentation of each cookie. Give the filling fifteen minutes or so to softly set.
7. The directions on the package should be followed when heating the black Candy Melts in a small microwave-safe bowl. Once the Candy Melts have melted, transfer them into a piping bag and cut a tiny hole in the tip. As needed, reheat the Candy Melts to pipe.
Nutrition Facts:
Thirty servings per recipe, 126 calories
Sodium 122 mg 5%,
Total Fat 5g~7%,
Saturated Fat 3g~16%,
Cholesterol 17 mg~6%,
Total Carbohydrate 18g~7%,
Calcium 33 mg~3%,
Iron 1 mg~4%,
Dietary Fiber 0g~1%,
Total Sugars 10g,
Protein 2g,
Vitamin C 0mg~0%,
Potassium 90 mg,