White Chocolate Thumbprints
User Reviews
5
White Chocolate Thumbprints
Description
The dough for these thumbprint cookies is made by creaming softened butter with sugar, then adding egg and vanilla for moisture and flavor. Flour and salt are gently mixed in to maintain tenderness. After chilling, the dough is rolled into balls and pressed lightly in the center to create an indentation suitable for holding the filling.
Baked at 350°F for 12-15 minutes until barely golden underneath, the cookies maintain a soft and tender crumb. Once cooled, a ganache of melted white chocolate and heavy cream is whisked smooth and spooned into each indent, filling the centers with a rich, creamy texture and sweet flavor.
This cookie pairs well with tea or coffee and serves as an elegant treat. Chilling the dough before baking helps maintain the shape and ensures the indent stays defined for filling.
Ingredients
- 2 2/3 cups all-purpose flour 330 grams
- 1/4 teaspoon salt
- 1 cup butter softened at room temperature, unsalted, 226 grams
- 1 cup granulated sugar 200 grams
- 1 egg large
- 1 teaspoon vanilla extract
Filling:
- 9 ounces white chocolate chopped, 255 grams
- 1/4 cup heavy cream 60 milliliters
Instructions
- In a large bowl, beat together the softened butter and sugar until light and fluffy. Beat in egg and vanilla. Mix in the flour and salt until just incorporated. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 350˚F (180˚C) and line two baking sheets with parchment or lightly grease.
- Break off 1 inch (2.5 centimeter) pieces of dough and roll into a ball. Place on the prepared baking sheet 1 inch (2.5 centimeters) apart. Use your thumb or the back of a 1/2 teaspoon to slightly flatten the ball in the center, making an indention.
- Bake in preheated oven until cooked through and barely golden on the bottom, 12-15 minutes. If the indentions are too shallow, lightly press to make them more pronounced. Remove to a wire rack and allow the cookies to cool completely.
- Melt the white chocolate and heavy cream in a microwave safe bowl in 15 second increments, mixing between, just until melted. Be careful not to overheat.
- Whisk to create a smooth and creamy mixture. Spoon or pipe the white chocolate into each of the cookie indentions. Let set, about 1 hour, before serving.
User Reviews
Overall Rating
5
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