Walnut Chocolate Thumbprint Cookies
Buttery, shortbread-like thumbprints, potent with cocoa, dusted with chopped walnuts, and filled with rich, luscious semi-sweet chocolate ganache! These Walnut Chocolate Thumbprint Cookies are simple, elegant, and unforgettable!
Servings 30
Ingredients
For cookies:
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 1 egg yolk
- 2 tbsp. milk or cream
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 tsp. salt
- 1/2 - 3/4 cup finely chopped walnuts
For filling & garnish:
- 4 oz. semi-sweet baking chocolate broken into small pieces
- 3 tbsp. heavy cream
- 2 tbsp. butter
Instructions
For cookies:
- In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
- Beat in egg yolk, milk, and vanilla.
- In a medium bowl, whisk together flour, cocoa, and salt.
- Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
- Refrigerate for 1 hour or until dough easily forms into a ball.
- Shape into 1-inch balls, and roll in walnuts.
- Arrange 2 inches apart on parchment paper or silicone mat-lined baking sheets.
- Press an indentation in the center of each cookie using your thumb or the end of a wooden spoon.
- Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
- Remove cookies to wire racks to cool completely.
For filling & garnish:
- In a small microwave-safe bowl, combine chocolate, heavy cream, and butter.
- Microwave on high for 30-seconds, stir, and microwave for 15-second intervals until chocolate is melted and the mixture is smooth.
- Spoon into the center of each cookie, and allow to set.