Here's the latest addition to our snowman cookie jar, I hope they end up in a cookie jar near you soon! They are delicious. Light and fluffy and pretty too.
Cocoa Thumbprints, adapted from Food Network Magazine, December 2011 issue....or here.
(about 3 dozen cookies)
1 1/2 cups all-purpose flour
3/4 cup sugar, plus 1/2 cup for rolling
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup confectioners' sugar
toppings... ( I used sprinkles and icing but you could use hershey's kisses or candies, jam or dried fruit, etc.)
In a medium sized bowl, whisk together the flour, sugar (only 3/4 cup), cocoa powder, baking powder and salt. Stir in the melted butter and eggs until the whole thing is well combined. (This could be the easiest cookie dough ever, right?) Now just refrigerate it for about 30 minutes, covered.
Line your baking sheets with parchment paper (or a silicone baking mat like the one's Mr Pears got me for Christmas!) and preheat the oven to 325 F. Put your two types of sugar on two separate plates. Roll about a tablespoon of dough into a ball in your hands and then roll the ball first in the granulated sugar, then in the confectioners' sugar. Put the dough on the tray and flatten it slightly, then make an indentation in the middle with your thumb. You can fill your cookies with your toppings now, or if you are using something like the icing I used, you can wait until the cookies come out of the oven.
Bake the cookies for about 10 minutes then let them cool on the sheet for another 3. Remove to wire racks to finish cooling. Once cooled I used some Betty Crocker (gasp!) pre-made cookie decorating icing to fill in the indentation then put on some red and green sprinkles before the icing set. Very festive! Merry Christmas and happy cookie eating.
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