Creative Cookies
Chocolate Thumbprint Cookies
Kids will have hands-on fun creating this very simple recipe.
Preparation Time:
20 minutes
Ingredients:
| Cookie Dough: | ||
| 1 cup | GAY LEA Butter (unsalted), softened | 250 mL |
| 1/3 cup | granulated sugar | 75 mL |
| 1 tsp | vanilla | 5 mL |
| 2 cups | all-purpose flour | 500 mL |
| 1 cup | ground hazelnuts | 250 mL |
| 1/2 tsp | baking powder | 2 mL |
| 1/4 tsp | salt | 1 mL |
| Filling: | ||
| 4 oz | bittersweet chocolate, melted and cooled | 120g |
| 1/2 cup | GAY LEA Sour Cream | 125 mL |
Instructions:
Preheat oven to 325F (160C).
Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, hazelnuts, baking powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Roll tablespoonfuls (15 mL) of dough into balls. Place about 2-inches (5 cm) apart on parchment paper-lined cookie sheets. With thumb, indent centre of each ball. Refrigerate for 15 minutes.
Bake in centre of oven for 20 to 25 minutes or until set and golden on the underside. Cool on pan on rack for 10 minutes. Move to rack to cool completely.
Filling: Stir together chocolate and sour cream. Pipe or spoon into indentation.
Makes 48 cookies.