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Thursday, October 15, 2015

Chocolate Nut Thumbprint Cookies

These cookies are fantastic, so much better than any thumbprint cookie of your childhood.  The nutty flavor of the cookie is well balanced with the chocolate filling.

2 c. finely chopped pecans, toasted
2 1/2 c. flour
16 Tbs. butter
1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
2 Tbs. cream
2 egg yolks
1 tsp. vanilla

6 oz. chocolate, chopped
1/2 c. cream

Heat oven to 375 degrees.
In mixer, mix flour, sugar, butter, cinnamon, salt and pecans until mixed and crumbly.  Add 2 tbs. cream, vanilla, and egg yolks, mix until dough comes together.
Form into balls using a #60 scoop.  Use the back of a measuring spoon to make an indent.  Cook cookies 10 minutes, then take out and remake the indentation.  Bake another 8-10 minutes.  Cool.
Melt chocolate and 1/2 c. cream in microwave.  Let sit 1 hour.  Fill cookies.  Let set completely before storing.

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