Chocolate-Almond Butter Thumbprint Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup smooth, unsweetened almond butter
- 1/2 cup packed light brown sugar
- 1/3 cup plus 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/3 cup sliced, skin-on almonds, coarsely chopped
- 5 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- Special equipment: pastry bag with a star tip
- For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer).
- Beat on medium-high speed until smooth and combined.
- Scrape down the sides of the bowl.
- Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes.
- Add the egg and vanilla and beat until combined.
- Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
- Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
- Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture.
- Space the balls about 2 inches apart on the prepared baking sheets.
- Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
- Use the rounded side of a teaspoon to make an indentation in the center of each cookie.
- Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
- For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth.
- Let cool completely at room temperature.
- Fill a pastry bag fitted with a medium star tip with the chocolate ganache.
- Pipe about 1 teaspoon of the ganache into the center of each cookie.
- Serve, or refrigerate in an airtight container for up to 3 days.
flour, baking powder, salt, unsalted butter, smooth, brown sugar, sugar, egg, vanilla, almonds, chocolate, heavy cream, pastry
Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-almond-butter-thumbprint-cookies.html (may not work)