Day 10: Espresso Thumbprint Cookies

Today's cookies are baked by Wendy Trimper, Head of Branch Services. Her cookies will be making an appearance at the Port Williams Library .

Espresso Thumbprint Cookies

(from the book Betty Crocker Christmas Cookies)

COOKIES:

¾ cup sugar

¾ cup butter, softened

½ teaspoon vanilla

1 egg

1¾ cups all-purpose flour

3 Tablespoons unsweetened baking cocoa

¼ teaspoon salt

FILLING:

¼ cup whipping cream

2 teaspoons instant espresso coffee granules

1 cup milk chocolate chips

1 Tablespoon coffee-flavoured liqueur, if desired

TOPPING:

Crushed hard peppermint candies, if desired

1.       Heat oven to 350⁰ F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended.  Stir in flour, cocoa and salt until dough forms.

2.       Shape dough by rounded teaspoonfuls into 42 (1 inch) balls.  On ungreased cookie sheets, place balls about 2 inches apart.  Using thumb or end of wooden spoon, make indentation in center of each cookie, but do not press all the way to cookie sheet.

3.       Bake 7 to 11 minutes or until edges are firm.  If necessary, quickly remake indentations with end of wooden spoon.  Immediately remove from cookie sheets to cooling racks.  Cool completely, about 30 minutes.

4.       Meanwhile, in 1-quart saucepan, mix whipping cream and instant coffee.  Heat over medium heat, stirring occasionally , until steaming and coffee is dissolved.  Remove from heat; stir in chocolate chips until melted.  Stir in liqueur.  Cool about 10 minutes or until thickened.

5.       Spoon rounded ½ teaspoon espresso filling into indentation in each cookie.  Top with crushed candies.

Day 1: Espresso Shortbread

 Sally MacDonald, who works at our Headquarters Office, has baked Espresso Shortbread from Martha Stewart's Holidays: recipes, gifts, and decorations, Thanksgiving and Christmas.  Perfect treat with a cup of tea or coffee on a cold winter's day. Sally's cookies are making their way to the Annapolis Royal branch today!

Here's the recipe:

 

Espresso Shortbread

MAKES ABOUT 2 DOZEN

A simple shortbread with a sophisticated coffee flavor

½ pound (2 sticks) unsalted butter

½ cup firmly packed brown sugar

1 teaspoon vanilla extract

¾ teaspoon powdered instant coffee

2 ¼ cups sifted all-purpose flour

¼ teaspoon salt

1. Cream together butter and sugar until fluffy. Add vanilla and coffee. 

Sift together flour and salt ; add to butter mixture and beat well.

2. Chill dough until firm.

3. Heat oven to 325 degrees F.

4. Roll dough ¼ inch thick and cut into 2-inch-by 5-inch bars. 

Prick with a fork. Score middles of bars with a knife.

5. Bake for 20 to 25 minutes, or until light golden brown. Remove to wire racks to cool.

Sally's Tips: Since I can’t leave any recipe alone, I changed this a bit. I used the same ingredients, but I divided the dough into two equal parts and pressed each part into an 8” round pan. I pricked all over with a fork and baked in a 275 degree F. oven for about an hour. As soon as they were removed from the oven, I cut them into 16 equal segments with a sharp knife. Then I let them cool in the pan for a few minutes before removing them to cooling racks.