Mexican Chocolate Thumbprint Cookies
The annual holiday baking has begun!! I’ve got a laughably ambitious baking list this year…
For my Cookie Boxes (given to family and friends), I’m planning:
- Mexican Chocolate Thumbprint Cookies
- Cranberry Bliss Bars
- Peppermint Bark
- Peppermint Double Chocolate Cookies
- Momofuku Compost Cookies
- Spiced Snowcaps
I probably won’t get them all done, but if I get at least 5 different things in the Cookie Boxes this year, I’ll be happy. The Snowballs (also called Mexican Wedding Cookies) are the only ones I’ve made before, but this time I’m using a slightly different recipe.
I’m also baking Fresh Gingerbread Cake with Whipped Caramel Frosting for Christmas Eve. If I’ve got time, I’d really like to make Chocolate Bread Pudding Cake with Eggnog Sauce, too.
And let’s not forget the Cinnamon Rolls that have become a Christmas Day tradition!
So, I’ll be spending LOTS of time in the kitchen this week. Before I dive back in to all the baking, here’s today’s recipe. I’ve only just begun, and I’m already in love with my first recipe! (A sure sign I know how to pick them, right?) This is a Bobby Flay recipe, and he’s one of my favorite chefs. These cookies are similar to the Chocolate Turtle Cookies from a few years ago. BUT, I like these even better because they’ve got cinnamon AND chocolate, and the filling is dulce de leche. YUM! And they just LOOK good, don’t they?
Mexican Chocolate Thumbprints
from Good Housekeeping, December 2010
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) salt
- 6 tablespoon(s) Dutch-processed cocoa powder
- 1 teaspoon(s) espresso powder
- 2 tablespoon(s) vegetable oil
- 1 teaspoon(s) vegetable oil, combined with above
- 1 cup(s) (2 sticks) unsalted butter, softened
- 3/4 cup(s) granulated sugar
- 1/4 cup(s) packed light brown sugar
- 2 large egg yolks
- 2 teaspoon(s) vanilla extract
- 2 large egg whites, lightly beaten
- 1/2 cup(s) ground pecans
- 1 cup(s) dulce de leche
In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended. In small bowl, with rubber spatula, combine cocoa powder, espresso powder, and oil until mixture becomes smooth paste.
In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy. Beat in egg yolks, one at a time, on medium speed until combined. Beat in vanilla, then cocoa mixture, until combined. Add flour mixture and beat on low speed just until dough comes together. Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.
Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
Roll 2 teaspoons dough into a ball. Dip top of ball into egg whites, then pecans. Place on prepared cookie sheet. Repeat with remaining dough, spacing balls 1 1/2 inches apart. With thumb or back of wooden spoon, make a deep indentation into center of each ball.
Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft. If necessary, make indentations again. Cool on pan on wire rack 2 minutes. With metal spatula, carefully transfer cookies to rack and cool completely. Store in airtight container at room temperature up to 3 days.
To serve, fill center of each cookie with about 1/2 teaspoon dulce de leche.