Espresso Thumbprint Cookies (Cookie Exchange Quantity)

Name: Espresso Thumbprint Cookies (Cookie Exchange Quantity)
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 72
Cuisine: Global
Ingredients: 59 milliliters baking cocoa; 237 milliliters packed brown sugar; 177 milliliters butter or margarine, softened; 2 egg yolks; 532 milliliters Gold Medal® all-purpose flour; 2 Tbsps instant espresso coffee (dry); 326 grams bag milk chocolate chips (2 cups); 1 teaspoons salt; 177 milliliters shortening; 1 teaspoon vanilla; 118 milliliters whipping (heavy) cream

Espresso Thumbprint Cookies (Cookie Exchange Quantity) might be just the dessert you are searching for. One serving contains 93 calories, 1g of protein, and 6g of fat. This recipe serves 72. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. Not Head to the store and pick up baking cocoa, milk chocolate chips, shortening, and a few other things to make it today.

Instructions

Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

Ingredients you will need

Brown Sugar

Shortening

Egg Yolk

Espresso

Vanilla

Butter

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

Oven

Shape dough into 1-inch balls.

Ingredients you will need

Dough

Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Wooden Spoon

Wire Rack

Oven

Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved.

Ingredients you will need

Whipping Cream