I’ll keep this post brief – in the last 24 hours, our thoughts and prayers have been directed toward the Connecticut tragedy. Words seem inadequate at this time, yet I’m reminded that life is short and there is no time to leave important things unsaid. In this season of busyness, spend time with those you love. Give thanks for every blessing and take time to reflect upon what is truly important.
These Baileys Irish Cream thumbprints are rich little bites; the deeply chocolate cookies are filled with silky smooth ganache. You will have extra ganache – let it firm up in the refrigerator and roll into truffles for a decadent edible gift.
Baileys Irish Cream Thumbprints
2 2/3 cups flour
1/3 cup unsweetened cocoa
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
2 tsp vanilla extract
2/3 cup heavy cream
6 oz semisweet chocolate, chopped
2 oz bittersweet chocolate, chopped
2 Tbsp Baileys Irish Cream
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, cocoa, and salt in a large bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla, then reduce speed to low. Gradually add flour mixture and beat until combined.
Roll dough into 1-inch balls; place 1 inch apart on prepared baking sheets and press a well into the center of each with the handle of a wooden spoon. Freeze until firm, about 10 minutes. Bake for 7 minutes, then remove from oven and press centers again. Bake until firm, 5 minutes more. Transfer cookies to a wire rack to cool completely.
For the ganache, pour cream into a saucepan and bring just to a boil over high heat. Place chopped chocolate in a medium bowl; pour cream over chocolate and whisk until chocolate is melted and smooth. Cool 5 minutes; whisk in Baileys. Working quickly, use a spoon to fill each thumbprint with warm ganache. Let set before serving. Use extra ganache for Baileys Irish Cream Truffles.
Yield – 54 cookies (serving size: 1 cookie)
Calories – 94
Carbs – 13