So is everyone getting ready for the big day(s)?! I know that I have a whole lot left to do. I can’t believe there is only a week left! Let’s talk cookies. These strawberry chocolate thumbprint cookies with white chocolate glaze remind me of a chocolate covered strawberry gone wild. No kidding. This is even more true with the white chocolate glaze. I love, love, love these cookies. Actually, I’ve never had a thumbprint cookie I didn’t absolutely fall in love with. These cookies are packed full of sugar and spice and everything nice. They are so flavorful and so delicious, that they will be gone in seconds. I promise you this. I’ve learned a lot in making thumbprint cookies over the past couple of years. They can be trouble if you aren’t patient. They can be quite finicky and aren’t the easiest cookie in the world to tackle. This is one of those recipes that each measurement has to be exact. Don’t let this scare you though. They are totally worth the effort. Read ahead for the recipe and a great beer pairing!
Recipe Fun Facts:
The first time I made thumbprints, they flattened out into pancakes. I totally didn’t have enough flour. It was a big mess. In fact, it took me a couple of years to get them just right. It was totally worth it though.
CHILL THE DOUGH. I know that we have been through this before, but CHILL THE DOUGH! =)
The preserve choice is totally up to you. I love using strawberry for this recipe for reasons I have already mentioned above. Chocolate covered strawberries anyone? Feel free to use what you have on hand though. No pressure =).
I have baked thumbprints with the preserves in them and without. Some say that it is important to bake them “empty,” so that you can reinforce the thumbprint as they bake. This is up to you. For these cookies, I did not reinforce the thumbprint, so the print wasn’t as pronounced as it could be. They taste delicious though, and that’s all that matters =).
Beer: Trader Joes’ 2013 Vintage Ale
Brewed By: Unibroue
Style: Belgian Strong Ale
Description: This ale is brewed with spices, which makes it a favorite around the holidays. It’s release is limited to once a year around the holidays. It has hints of cocoa and and coffee and pairs very well with sweets. It’s a beautiful color and a beautiful brew. Oh, and it sells for $4.99 for a 750ml bottle. Oh, and it’s 9%. Talk about some bang for your buck! Find it at your local TJs (that sells beer of course).
Happy 1 week until Christmas!
These thumbprint cookies are loaded with chocolate and strawberry. They will be gone in seconds!
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon fine sea salt
- 5 ounces semi-sweet chocolate chips
- 1 cup unsalted butter, softened to room temperature
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup coarse sugar
- 1/2 cup strawberry preserves, more as needed
- 2 ounces white chocolate chips, melted
- 2 tablespoons half and half, more as needed
- 2 1/2 cups confectioner''s sugar
- In a large bowl, whisk together the flour, cocoa powder and sea salt. Set aside.
- In a heat safe bowl, microwave the chocolate chips at 20 second increments, stirring after each increment; until they have melted completely. Set aside to cool slightly.
- In a stand mixer, with paddle attachment fixed, cream together the butter and sugars until fluffy. Add the egg yolks, one at a time until incorporated. Add the vanilla extract and melted chocolate and mix once again to combine.
- With the mixer set to the lowest speed setting, add the dry ingredients into the wet until all has been added. Increase the speed to medium-high and mix until a soft dough forms.
- Mold the dough into a disk and wrap in plastic wrap. Refrigerate for at least an hour.
- Once the dough has chilled, preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper. Pour the coarse sugar into a shallow bowl and set aside.
- Roll your cookie dough into 1 inch balls, and roll the balls in the coarse sugar (coating them completely).
- Place the balls onto your prepared baking sheets, spacing them at least 1 inch apart. Press each cookie down with your thumb (the dough may crack just a bit) and spoon a 1/2 a teaspoon of the strawberry preserves into each cookie.
- Bake at 350 degrees for 15-18 minutes or until the edges just begin to crack. Remove from oven and transfer the cookies to a wire rack to cool completely.
- While your cookies are cooling, prepare your glaze. In a bowl, combine the ingredients for the white chocolate glaze. Whisk until smooth. You want the glaze to be on the thicker side, while staying away from the consistency of an icing. If you find the glaze to be too thin, add a tablespoon more of confectioner''s sugar or more as needed.
- Drizzle the glaze onto the cooled cookies with a spoon or piping bag. Once the glaze has set on the cookies, store in an airtight container for a week or two. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Baking Sheets * Parchment Paper * Large Bowl * Whisk * Stand Mixer or Hand Mixer * Heat Safe Bowl * Shallow Bowl * Plastic Wrap * Wire Rack * Inactive Time: At Least 1 Hour