Chocolate and Irish Cream Thumbprint Cookies Recipe
Additional Information
Step 1
Preheat oven to 350F. Prepare cookie pans with parchment paper.
Step 2
In medium bowl, combine flour, cocoa powder and salt.
Step 3
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture; mix well. Shape dough into 1-inch balls. Measure out 1 tablespoon pearlized sugar; set aside. Roll cookie dough in remaining pearlized sugar. Place on prepared pans and make indentation in ball with finger or small measuring spoon.
Step 4
Bake 15-17 minutes or until cookies are firm. Remove cookies from cookie sheet to cooling grid; cool completely.
Step 5
In medium microwave-safe container, combine white chocolate and liqueur. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until mixture is smooth. Working quickly, drop mixture evenly into indentations of cookies. Sprinkle with remaining pearlized sugar.
Products
1 bottle (5.25 ounces) Gold Pearlized Sugar (divided)
Variations
In Stock (ships in 1-2 business days)
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup firmly-packed light brown sugar
2 Eggs
2 packages (4 ounces each) white chocolate (roughly chopped)
1/4 cup irish cream liqueur
Products
In Stock (ships in 1-2 business days)
