Chocolate Ganache-Filled Mint Thumbprint Cookies
Serves: approximately 20
 
Ingredients
  • ½ cup unsalted butter, slightly softened
  • ½ cup confectioners’ sugar
  • ¼ teaspoon salt
  • ¼ teaspoon peppermint extract
  • 3 drops green food coloring
  • 1 cup all-purpose flour
  • Chocolate Ganache (recipe follows)
  • Garnish: white chocolate curls
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, beat together butter, confectioners’ sugar, salt, peppermint extract, and food coloring with a mixer at medium speed until thick and creamy, approximately 2 minutes, stopping occasionally to scrape down sides of bowl. With mixer at low speed, gradually add flour to butter mixture, beating until combined.
  3. Shape dough into 1-inch balls. Place dough balls 2 inches apart on prepared baking sheet. Using the end of a wooden spoon or the back of a rounded ¼-teaspoon measuring spoon, make an indentation in center of each dough ball.
  4. Bake until cookies are set, 9 to 11 minutes. Remove from oven, and press down centers again. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on wire racks.
  5. Spoon 1 teaspoon Chocolate Ganache into centers of cookies. Garnish with chocolate curls, if desired. Store in an airtight container at room temperature for up to a day.
Notes
MAKE-AHEAD TIP: Cookies can be baked up to 3 weeks ahead, placed in an airtight container with layers separated by wax paper, and frozen. Let thaw and come to room temperature before filling and garnishing.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolate-ganache-filled-mint-thumbprint-cookies/