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

Previous Next

Ingredients

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