Vanilla Bean Chocolate Thumbprint Cookies
- 1 cup butter room temperature
- 1 1/2 cups sugar
- 1 vanilla bean
- 2 eggs
- 3 1/2 cups ap flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 3 1/2 ounces dark chocolate
- 1 tablespoon butter
- Preheat oven to 350 degrees. Scrape vanilla beans into sugar and mix thoroughly - set aside.
- Combine butter and vanilla sugar until creamy. Add eggs until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball, cover and store in the refrigerator.ncoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.
- Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.nake for about 12-15 minutes until brown. Remove from the oven and allow to cool slightly.
butter, sugar, vanilla bean, eggs, flour, baking powder, salt, heavy cream, chocolate, butter
Taken from www.yummly.com/recipe/Vanilla-Bean-Chocolate-Thumbprint-Cookies-1620619 (may not work)