A toasty, holiday weekend seemed like the perfect opportunity to bake a summery dessert. Lemon was my choice fruit today. This recipe is an adaption from Raspberry Lemon Thumbprint Cookies (Food Network Magazine).
Makes Approximately 32 cookies:
Cookies:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
Chocolate Ganache Filling:
6 ounces dark chocolate, finely chopped
3/4 cup heavy cream
Pastry bag
Directions:
1. Preheat oven to 350 degrees F. Place parchment paper on 2 baking sheets.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend
3. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
4. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing one inch apart. Bake for 10-12 minutes. Take cookies out of the oven and use 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Place cookies back in the over for another 7-10 minutes, or until golden brown around the edges.
5. For the chocolate ganache filling: Put chocolate in a medium heatproof bowl. Bring the heavy cream to a boil. Immediately pour the boiling cream over the chopped chocolate and let it sit for 5 minutes. Using a rubber spatula, stir the cream and chocolate mixture until all the chocolate is melted and fully combined. Let cool, place in refrigerator if necessary.
6. Fill a pastry bag with ganache and pipe the filling into each cookie. Refrigerate until ganache filling has thickened, about 30-45 minutes, then serve.
7. Enjoy!
Directions:
1. Preheat oven to 350 degrees F. Place parchment paper on 2 baking sheets.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend
3. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
4. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing one inch apart. Bake for 10-12 minutes. Take cookies out of the oven and use 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Place cookies back in the over for another 7-10 minutes, or until golden brown around the edges.
5. For the chocolate ganache filling: Put chocolate in a medium heatproof bowl. Bring the heavy cream to a boil. Immediately pour the boiling cream over the chopped chocolate and let it sit for 5 minutes. Using a rubber spatula, stir the cream and chocolate mixture until all the chocolate is melted and fully combined. Let cool, place in refrigerator if necessary.
6. Fill a pastry bag with ganache and pipe the filling into each cookie. Refrigerate until ganache filling has thickened, about 30-45 minutes, then serve.
7. Enjoy!
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