Make your mark with coffee-flavored cookies. The shape is classic.
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant
espresso coffee (dry)
1 teaspoon vanilla extract
2 egg yolks
2 1/4 cups
Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 cup whipping (heavy) cream
instant espresso coffee (dry)
1 bag (11 1/2 ounces) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
About 1/3 cup crushed peppermint candies, if desired
Heat oven to 350 degrees F.
In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry
espresso, the vanilla extract and egg yolks with electric mixer on medium speed,
or mix with spoon, until creamy.
Stir in flour and salt.
Shape dough into 1-inch balls. 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.
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.
Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso
over medium heat, stirring occasionally, until steaming and espresso is dissolved.
Remove from heat; stir in chocolate chips until melted.
Stir in liqueur.
Cool until thickened, about 10 minutes.
Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each
cookie with 1/4 teaspoon crushed candies.
Yield: 6 dozen cookies
High Altitude (3500-6500 ft) No change.
Classic Thumbprint Cookies: Omit
baking cocoa, espresso coffee, Espresso Filling and peppermint candies. In medium
bowl, beat 1/2 cup brown sugar, 1/2 cup shortening, 1/2 cup softened butter or margarine,
1 teaspoon vanilla extract and 2 egg yolks. Stir in 2 cups flour and 1/2 teaspoon
salt. Shape dough into 3/4-inch balls. Slightly beat 2 egg whites. Dip balls in
egg whites; roll in 1 cup finely chopped nuts. Place about 1 inch apart on cookie
sheet. Press with thumb as directed above. Bake 10 to 12 minutes or until light
brown. Remake indentations as directed above. Remove from cookie sheet; cool. Fill
each indentation with about 1/2 teaspoon jam (you'll need about 3/4 cup jam
Success: To prevent too deep of an indentation,
press with just the tip of your thumb.
How To: To crush the peppermint candies, place
in a resealable plastic food-storage bag and lightly crush with rolling pin.
Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 60); Total
Fat 6g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 35mg; Total
Carbohydrate 9g (Dietary Fiber 0g, Sugars 6g); Protein 0g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%