GILDED CHOCOLATE TRUFFLE THUMBPRINTs
Hands-on time: 35 minutes
Total time: 2 hours
Makes: about 25 cookies
Gold decorating dust adds a touch of festive elegance, while a rich truffle filling makes these cookies as decadent as can be. Look for decorating dust in baking or craft supply stores.
½ cup butter, softened
⅓ cup granulated sugar
1 egg yolk
½ tsp vanilla
1 cup all-purpose flour
¼ tsp baking powder pinch salt
⅓ cup cocoa powder
¾ tsp vodka or clear rum
¼ tsp edible gold decorating dust
55 g semisweet chocolate (about 2 oz),
2 tbsp whipping cream (35%)
In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. In separate bowl, whisk together flour, baking powder and salt; sift in cocoa powder. Stir into butter mixture just until combined. Roll by rounded 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create deep well; pinch together any cracks around edge. Repeat with remaining balls.
Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 11 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely.
Mix vodka with decorating dust; using soft fine-tip pastry brush, paint gold stripes across cookies. Let stand until dry, about 15 minutes.
Meanwhile, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat chocolate with cream, stirring, until melted and smooth. Remove from heat. Spoon about ½ tsp into well of each cookie. Refrigerate until set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
PER COOKIE: about 81 cal, 1 g pro, 5 g total fat (3 g sat. fat), 8 g carb (1 g fibre, 4 g sugar), 19 mg chol, 30 mg sodium, 45 mg potassium. % RDI: 1% calcium, 4% iron, 4% vit A, 4% folate.