Easter Thumbprint Cookies
Easter Thumbprint Cookies
- 2 1/4 C flour
- 1 TSP baking powder
- 1/2 TSP salt
- 2 sticks 1 cup butter; softened
- 3/4 C sugar
- 2 large egg yolks
- 1 TSP vanilla extract
- Chocolate Cadbury’s
Chocolate Ganache:
- 1 C chocolate chips
- 1/2 C heavy whipping cream
Preheat your oven to 350 degrees F.
In a medium bowl add the flour, baking powder, and salt, whisk to blend.
Using a hand mixer or stand mixer, in a large bowl cream the butter and sugar until light and fluffy.
Add the egg yolks and vanilla, continuing to mix until well blended.
Add 1/2 the flour mixture and beat until smooth, add the remainder of the flour mixture and beat just until the dough forms moist clumps.
Form the dough into a ball.
Pinch off the dough and form 1 inch balls, placing them on a lightly greased baking sheet 1-1 1/2 inches apart.
Create a depression in the center of each ball.
Using the back of a floured 1/2 tsp measuring spoon works great too.
Bake until golden brown, approximately 20 minutes.
Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Using a small pot, heat up the heavy whipping cream until steaming
While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
Once the heavy whipping cream is heated, pour over the chocolate chips
Allow to sit for 1 minute before whisking until smooth
Pour ganache into the squeeze bottle
Fill the indentations with the ganache.
Top with the chocolate cadbury.
Serve and enjoy!
