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Ganache Thumbprints

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

  • Yield: Makes about 5 dozen
Ganache Thumbprints

Source: Martha Stewart Living, December 2010

Ingredients

Directions

  1. Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.

  2. 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.

  3. Let cool completely. Spoon ganache into thumbprints.

Cook's Note

To marbleize dough, roll out a 1/2-inch-thick rope of Chocolate Dough. Roll out a 1/2-inch-thick rope of Vanilla Dough. Pinch off a 3/4-inch piece from each rope. Roll together into 1 ball.

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