Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Ganache Thumbprints 3.6 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2017 Print Rate It Share Share Tweet Pin Email Yield: 5 dozen Try one of our other thumbprint variations: Raspberry Thumbprints, Apricot Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints. Ingredients 1 batch Chocolate Dough (or 1/2 batch Chocolate Dough + 1/2 batch Basic Vanilla Cookie Dough, marbleized; see Cook's Note) ¾ cup crushed peppermints (optional) Ganache Directions Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart. 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. Let cool completely. Spoon ganache into thumbprints. Cook's Notes 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 piecefrom each rope. Roll together into 1 ball. Rate it Print