We spent the last week of the year on vacation and returned home in time to wish each other a Happy New Year and then fall into our own comfy beds. It was a lovely way to end the year, and I know we are ready for whatever 2015 has in store for each of us!
This year, I'm not going to make resolutions. The truth is, that no matter how many times you make a resolution, it's not going to stick until you are truly ready. I think that it's depressing to make resolutions and then to forget about them in a month or so. I'm more interested in seeing how I can be the best person I can be each day. Take everything day-by-day and enjoy each moment for what it is. There is something to be learned in each experience, and that's what life is all about... Experiences that shape who we are and create memories with those we love.
While many of you are going to be trying to cut back on the sweets or high calorie treats, I do have a recipe that's been waiting to be shared since mid-December... but, I was caught up in the holidays and sharing those experiences with family and friends, so it didn't get posted until now.
These cookies will freeze beautifully for up to 3 months or so in a tightly sealed container. I included these in my cookie trays that I gave to friends and neighbors.
I love the bite of chocolate in the middle of these cookies! They are small enough to allow you to indulge without too much guilt. I just wouldn't sit down with the whole tray at once!
I hope to see you more often as 2015 gets rolling along! I may be sharing some new things here and there that are beyond the food/recipes and bring in some of the books I've been reading, places we visit and random thoughts. This is my little corner of the internet, and I hope you continue to stop on by!
Chocolate Thumbprint Cookies
Cookies may be frozen for up to 3 months, layered between waxed paper in a tightly sealed container.Yield: approximately 5 1/2 to 6 dozen
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 6 ounces semi-sweet chocolate, chopped
- 2 teaspoons light corn syrup
- 6 tablespoons unsalted butter, cubed
- Preheat oven to 350 degrees and line baking sheets with parchment paper; set aside.
- Using a stand mixer, beat together 1 cup butter, powdered sugar, salt, vanilla and almond extract until smooth. Add flour and beat on slow speed until just combined, then increase speed to medium to ensure the flour is fully incorporated.
- Using a cookie scoop, measure out 1 inch cookies and then roll in hands to ensure they are round. Place on prepared baking sheets, then use your thumb to create the indentation for the chocolate (to be added later).
- Bake for 7-9 minutes, until the edges begin to crack. Transfer to wire racks to cool completely.
- Using a double boiler with simmering water in the bottom, melt the chocolate, butter and corn syrup until smooth. Once fully melted, add just enough chocolate to fill the indentations in each cookie.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.