Shortbread Thumbprint Cookies
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Shortbread Thumbprint Cookies
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Shortbread Thumbprint Cookies are sweet, soft shortbread cookies are filled with creamy chocolate and coated in sprinkles.
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Ingredients
Ingredients:
- 3 sticks butter softened
- 1 cup sugar
- 3 ½ cups flour
- ¼ teaspoon salt
- 1 teaspoon vanilla
Filling Ingredients:
- 4 squares of Milk Chocolate Almond Bark
- 2 - 3 Tablespoons heavy cream plus a few drops more if needed
- Sprinkles
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Instructions
- Combine the butter and sugar in the mixing bowl of a stand mixer, and mix until light and fluffy.
- Add the vanilla and mix well.
- Add the salt to the flour and blend.
- Add the flour/salt mixture to the butter/sugar mixture a little at a time, mixing between additions until all the flour has been added.
- Remove the mixing bowl, and place in the refrigerator for half an hour.
- When the dough has chilled for half an hour, remove the mixing bowl from the refrigerator, and line two cookie sheets with Parchment paper.
- Pour the Sprinkles out into a shallow dish and roll the dough into balls (about a tablespoonful) and roll the balls in the sprinkles, and place on the cookie sheet.
- Press the center of the ball with your thumb, or knuckle, until you've made an indentation in the center of each cookie.
- Bake at 350 for 18 - 22 minutes, or until cookies are golden brown. Remove from oven to a wire rack to completely cool.
- In a microwave safe bowl, add the chocolate, and cream, and microwave on high at 10 second intervals until the chocolate starts to melt.
- Stir the cream into the chocolate and place back in the microwave for another 10 seconds if chocolate is not completely melted. (Add a few drops of cream if the chocolate is too thick.)
- Pour the melted chocolate into the centers of the cookies, just filling the center.
- Sprinkle with the sprinkles while chocolate is still warm.
- Allow the cookie to sit for at least one hour for chocolate to set.
- You can also place the cookies in the refrigerator to speed up the process, but take them out at least 30 minutes before serving.
Notes
- TIP: If you microwave the chocolate, and it thickened instead of melting, you didn't add enough cream...do not throw the chocolate away! Add more cream, and continue to stir the chocolate until it's thin, and shiny. This is a classic Ganache recipe. Add cream a few drops at a time until the chocolate is the right consistency. The chocolate will thicken again after it cools and sets.
Nutrition Information
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Calories
187kcal
(9%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
24mg
(8%)
Sodium
89mg
(4%)
Potassium
18mg
(1%)
Fiber
0.4g
(2%)
Sugar
11g
(22%)
Vitamin A
279IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 89mg | 4% |
| Potassium | 18mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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