Decorate these classic chocolate thumbprint cookies with sprinkles, sugar or candies to suit your taste.
- Prep time 40 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In bowl, whisk together flour, cocoa powder, baking powder and salt.
In large bowl, using hand mixer on medium speed, beat butter with all but 1/4 cup of the sugar until light and fluffy, about 2 minutes; beat in egg yolk and vanilla. Reduce speed to low; beat in flour mixture until crumbly. Knead gently to form smooth ball.
Roll by 2 tsp into balls; roll in reserved 1/4 cup sugar (if using). Arrange, 1 inch apart, on prepared pans. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch deep and 3/4 inch wide. Pinch together any cracks around edge. Repeat with remaining balls.
Bake, 1 sheet at a time, until edges begin to crack, about 10 minutes. Gently press centres again as needed to create more space. Let cool on pan on rack for 5 minutes; transfer directly to rack to cool completely.
Spoon 1/2 tsp chocolate hazelnut spread into centre of each cookie. Garnish with sprinkles (if using).
Makes about 32 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 47 mg
- Sugars 5 g
- Protein 1 g
- Calories 78
- Total fat 4 g
- Potassium 26 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 3
- Folate 3
- Calcium 1
- Vitamin A 2
