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Chocolate Hazelnut Thumbprints with Kahlua Ganache

Course Cookies
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 24 cookies
Author Sarah @ The Gold Lining Girl

Ingredients

For Chocolate Hazelnut Thumbprints:

  • 1/2 c. butter softened
  • 2/3 c. sugar
  • 1 egg yolk
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/3 c. baking cocoa
  • 1/4 tsp. salt
  • 1/2 c. finely chopped hazelnuts

For Kahlua ganache:

  • 1 c. semi-sweet chocolate chips
  • 1/4 c. heavy cream
  • 3 tbsp. butter
  • 2 tbsp. Kahlua or coffee liqueur

Instructions

For Chocolate Hazelnut Thumbprints:

  1. In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
  2. Beat in egg yolk, milk, and vanilla.
  3. In a large bowl, whisk together flour, cocoa, and salt.
  4. Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
  5. Refrigerate for 1 hour or until dough easily forms into a ball.
  6. Shape into 1-inch balls.
  7. Roll each ball in the chopped hazelnuts until well-coated.
  8. Place each ball 2 inches apart on greased baking sheets.
  9. Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
  10. Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
  11. Remove cookies to wire racks to cool completely.
  12. Prepare ganache.

For Kahlua ganache:

  1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
  2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
  3. Whisk in Kahlua.
  4. Pipe or spoon into the center of each cookie.
  5. Allow 10-15 minutes for the ganache to slightly set. Devour.