Thumbprints

Looking for something new to bring to this year’s holiday cookie exchange? These chocolate thumbprints with Irish cream ganache will win everyone over. They look great with their contrasting white filling and chocolate-brown cookie shell, and they taste even better.

Prep: 30 min
Cook: 10 min./batch
Yield:3-1/2 dozen

Ingredients

• 1 cup butter
• 3/4 cup sugar
• 1 large egg, room temperature
• 2 teaspoons Irish cream liqueur
• 1-2/3 cups plus 1/4 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Coarse sugar
• ganache:
  • 5 ounces white baking chips
  • 2 tablespoons plus 1-1/2 teaspoons Irish cream liqueur

Directions

1. 1Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and Irish cream. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture
2. 2Shape dough into 1-in. balls, roll in coarse sugar. Place 1-in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
3. 3Bake until edges are set, 8-10 minutes. Remove from pans to wire racks.
4. 4Meanwhile, prepare the ganache. In a microwave safe bowl, combine baking chips and Irish cream. Microwave, uncovered, on high 1 minute; stir. Microwave in additional 15-second intervals, stirring until smooth. Fill each cookie with ganache. Let stand until set.

Nutrition Facts

1 cookie: 109 calories, 6g fat (3g saturated fat), 17mg cholesterol, 59mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.