Best Espresso Thumbprint Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ESPRESSO THUMBPRINT COOKIES (COOKIE EXCHANGE QUANTITY)



Espresso Thumbprint Cookies (Cookie Exchange Quantity) image

Make your mark with coffee-flavored cookies. The shape is classic.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 72

Number Of Ingredients 14

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
2 egg yolks
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
About 1/3 cup crushed peppermint candies, if desired

Steps:

  • 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.
  • 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.
  • Meanwwhile, 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.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 1/2 g

ESPRESSO THUMBPRINT COOKIES



Espresso Thumbprint Cookies image

Chocolate cookies topped with espresso filling make a delicious dessert - perfect to serve a bunch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 42

Number Of Ingredients 12

3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
Crushed hard peppermint candies, if desired
1/4 cup whipping cream
2 teaspoons instant espresso coffee granules
1 cup milk chocolate chips
1 tablespoon coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
  • Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to cookie sheet.
  • Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in 1-quart saucepan, mix whipping cream and instant coffee. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool about 10 minutes or until thickened.
  • Spoon rounded 1/2 teaspoon espresso filling into indentation in each cookie. Top with crushed candies.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

ESPRESSO THUMBPRINT COOKIES



Espresso Thumbprint Cookies image

All the essential food groups in this one :-) You can also finish with a small amount of crushed peanuts or peanut butter chips.

Provided by tonyp063

Categories     Drop Cookies

Time 30m

Yield 3 1/2 dozen

Number Of Ingredients 11

3/4 cup sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
1/4 cup heavy whipping cream
2 teaspoons instant espresso coffee powder (dry)
1 cup milk chocolate chips
1 tablespoon coffee-flavored liqueur (optional)

Steps:

  • Heat oven to 350°F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
  • Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
  • Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
  • Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
  • ESPRESSO FILLING.
  • Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.

ESPRESSO THUMBPRINT COOKIES (COOKIE EXCHANGE QUANTITY)



Espresso Thumbprint Cookies (Cookie Exchange Quantity) image

Make your mark with coffee-flavored cookies. The shape is classic.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 72

Number Of Ingredients 14

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
2 egg yolks
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired
About 1/3 cup crushed peppermint candies, if desired

Steps:

  • 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.
  • 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.
  • Meanwwhile, 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.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 1/2 g

Related Topics