Cookies · Desserts

Ferrero Rocher Thumbprint Cookies

Used to be old-school.

 Let me put on some satin gloves and make some tea. Perhaps these cookies are driving me to buy hundreds worth of feather cocktail hats! I’m obsessed at the moment.

Somehow thumbprint cookies seem perfect for old ladies and crumpets. Where are the chocolate chips? Hellooo…I have a huge Costco-size bag of chocolate chips screaming to be used.  I recall making them once (and only once) in middle school and found them quite boring.

Drab. Blah. Dismissed.

Forward to 2010 (yes, I’m rounding) and my taste of food has grown (my weight has too, we won’t go there) –let’s give this recipe a makeover and some flair. Roll the cookie dough in coconut or chopped nuts. Obsessed with nutella? Roll the dough in chopped almonds or hazelnuts and fill the centers with nutella – Ferrero Rocher, cookie-style!

 Note: I made these into 2-inch cookies but found that the 1-inch cookie, as specified in the recipe, truly make the cutest cookies. Of course, fill with your favorite jam or preserves if you don’t fancy nutella…what?

Ingredients

  • 1 cup of butter (2 sticks or 8 ounces), room temperature
  • 1/2 cup of sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • 2 cups of flour
  • 1 cup of chopped nuts (optional)
  • 3/4 cup of your favorite jam or nutella
  • Parchment paper

 Directions

1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of nutella or jam

6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s