Cookies and milk. You couldn’t give me a better snack as a kid. Any day, any time, any mood, I was always up for a cookie (or two or three). Actually, I’m still always up for cookies. Especially warm, chocolatey cookies fresh out of the oven. One of the things I love doing in the long hot months of summer is going to my favorite cookie bakery ( I call it a cookie bakery because other than muffins, that’s all they bake ) and getting semi-sweet chocolate and m&m cookies with the best fresh squeezed cherry limeade. That, to me, is what makes for a perfect summer day. I can’t tell you how much I love this bakery’s cookies. Unfortunately, I have not been able (although my sister came close yesterday) to find a recipe that comes close to them. Not flat, perfectly round, crunchy on the outside, but oh so chewy on the inside. They are seriously, the best (not gourmet, in my opinion gourmet is another category of cookies) cookies I have ever had. Ah, the simple pleasures in life.
Since we are on the subject of cookies… how about chocolate thumbprints? Chocolate thumbprints are very palatable and yummy in their own right. How about chocolate thumbprints with truffles on top?
~ Thumbprints are rather versatile cookies. You can put any number of toppings on them. Glaze, glaze and pecans, chocolate kisses etc. The possibilities are endless. This past Christmas I made and topped them with Hershey’s peppermint bark truffle bells – delish! ( better eaten warm though )
~ The original recipe says it makes about 24 cookies, but I usually only get about 1 dozen at the most.
~ For all interested, the bakery I referenced to above is JD’s Chippery in Dallas, Tx.
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
sugar, for coating
about 6 milk or dark chocolate truffles, cut in half ( I used Lindt Lindor truffles )
Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.
Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in sugar. Place on prepared cookie sheet. Press thumb gently in center of each cookie.
Bake 10 to 12 minutes or until set. Remove cookies from cookie sheet to wire rack. While still warm enough to melt, place a truffle half on each cookie.
Cool completely. Makes about 1 dozen cookies.
If you would like to top with glaze
Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.
Spoon about 1/4 teaspoon filling into each thumbprint.