GANACHE THUMBPRINTS

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Ganache Thumbprints image

Try one of our other thumbprint variations: Raspberry Thumbprints, Apricot Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 3

1 batch Chocolate Dough (or 1/2 batch Chocolate Dough + 1/2 batch Basic Vanilla Cookie Dough, marbleized; see Cook's Note)
3/4 cup crushed peppermints (optional)
Ganache

Steps:

  • Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
  • Let cool completely. Spoon ganache into thumbprints.

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