2 large egg yolks, at room temperature 1 teaspoon vanilla extract ½ teaspoon kosher salt ⅓ cup dulce de leche (for pecan cookies), Nutella (for hazelnut …
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Chocolate sprinkles For the Chocolate Icing: 4 tablespoons unsalted butter, at room temperature 1½ cups (180 g) powdered sugar ⅓ cup …
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directions Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on …
After chilling the dough, simply roll the cookie dough into balls and place on baking sheets. Make an indentation into the center of each cookie either with a small …
Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper; set aside. Once firm, roll the dough into 1-inch balls …
Preheat the oven to 340°F/170°C and line baking sheets with parchment paper. In a medium bowl, combine flour, cornstarch, cocoa powder, and salt until well combined. In a large bowl, cream together butter and confectioners sugar. …
Instructions. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the butter and both of the sugars to the bowl of stand mixer fitted with the …
Thumbprint cookies are one of the easiest cookies to make along with being one of most flexible and festive. Change out the chocolate sprinkles for a different color and change out …
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Instructions. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and …
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SCOOP the cookies into balls and chill for 10 minutes. USE a teaspoon to form a dent in the center of the cookies, and fill the center with the filling of choice. You can use jam, Dulce de …
1/2 cup semisweet chocolate chips 3/4 cup Nutella Instructions Beat butter, sugar, and salt in a large mixer bowl at medium speed until light and fluffy. Add vanilla, egg, and egg …
Place oven rack in middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Fill zipper bag or disposable piping bag with jam and set aside. Whisk …
Step Five: Bake. Bake 12-14 minutes. Remove from oven and use a rounded teaspoon to reform the indentations if needed. Step Six: Fill with dulce de leche. Fill the …
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These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving. What’s not to love about these rich, chocolatey soft cookies filled with a smooth and silky chocolate ganache. The recipe is easy and consists of a simple buttery dough made with good quality cocoa powder.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes.
Place 2 inches apart on lined baking sheet and bake 8-10 minutes (these won’t brown on top much, but the bottoms should be golden brown.) If needed, very gently depress the centers of baked cookies again. Fill centers to the brim with Nutella, using your Ziploc piping bag. Top with sprinkles, and return to oven for another 3 minutes.
Don’t worry about the center well seeming not wide enough – they will spread out a bit after baking and after the Nutella is piped in. You can also widen the center well a bit right before piping in the Nutella. I’ve found that the back of my wooden spoon works very well for a deep center well.