Cocoa Thumbprints

Cocoa Thumbprints is a dessert that serves 36. One serving contains 48 calories, 1g of protein, and 2g of fat. For 8 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 11 person have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodnetwork. If you have eggs, flour, salt, and a few other ingredients on hand, you can make it. A few people really liked this Southern dish. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. Weight Watchers Friendly Coconut Hot Cocoa to Celebrate National Cocoa Day, Cocoa-Carrot Cake with Cocoa Crumble, and Cocoa-Carrot Cake with Cocoa Crumble are very similar to this recipe.

Servings: 36

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Photograph by Steve Giralt

 

Step by step:

1. Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl.

2. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.

3. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls.

4. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar.

5. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb.

6. Place your choice of filling in the indentation.

7. Bake the cookies until puffed and slightly cracked, about 10 minutes.

8. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

9. Photograph by Steve Giralt

Nutrition Information:

covered percent of daily need