Chocolate-Strawberry Thumbprints
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- Yield Makes about 3 dozen
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup plus 6 1/2 teaspoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 4 ounces cream cheese, at room temperature
- 2 tablespoons confectioners' sugar
- 4 ounces strawberries (about 6 medium), stemmed and finely diced
Directions
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Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
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Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
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Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.
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Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.
Nice cookie, and well-received. I didn't reach the 3 doz count, although I kept them as small as recommended. I added finely grated lemon zest to the cream cheese mixture, and it brightened it up nicely!
I made these and decided to add the extra 1/4 cup flour and chill the dough.Even when I tried to roll them out I needed to use extra flour.. They did turn out good but I think the next time it will be and overnight chill... SANDI.
I live at 5,ooo feet and always adjust the flour content in many recipes.
I used one cup of flour and a whole egg instead of just the the yolk.
I thoroughlychilled the dough for 2 hours and found the results excellent.
The chilling is a must and the 1/4 cup added flour gave better body to the
finished cookie.
These turned out Ok. Nothing special or to write home about.
These were great! They were gone 20 minutes after I finished making them! The cookies crumble easily though, so make sure not to make the imprints too deep.
These are terrific. So attractive! I used fresh chopped sweet cherries instead of strawberries for the classic chocolate/cherry combo. I think I will use raspberries for the next servings.
How would these be stored? Do you have to refrigerate them since they have cream cheese on top?
Chill the dough to make it firmer and easier to handle. It will be too sticky to roll into firm balls at room temp. Plus, I find that the cookies bake better after chilling. Perhaps the slightly cooler temp slows the cooking process? The texture is definitly better in the cookies that were chilled before baking.
may i ask? why do you have to refrigerate the dough for an hour? what's for? just curious