Chocolate Thumbprint Cookies
Delicious fruit and nut Thumbprint Cookies with Chocolate Ganache are made with mandarin zest, cranberries, dates and hazelnuts. Filled with silky smooth chocolate ganache.
Ingredients
Fruit and Nut Cookies
- 1 ¾ cup flour
- 1 ½ sticks butter room temperature
- ½ cup sugar
- ½ cup chopped hazelnuts
- ¼ cup chopped dried cranberries
- ¼ cup chopped medjool dated
- 1 tablespoons mandarin zest
- 1 teaspoon vanilla extracts
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Chocolate Ganache
- ½ cup chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°.
- Place flour, hazelnuts, cranberries, dates, mandarin zest, baking powder and salt into a mixing bowl and mix well. Set aside.
- Place room temperature butter and sugar into the bowl of a high-speed mixer and mix until well mixed. Add the egg and vanilla extract and continue mixing until fluffy.
- Incorporate the dry mixture a little at a time until cookie dough is formed.
- Roll about a tablespoon full of cookie dough into a ball. Place on a cookie sheet lined with parchment paper. Use the back of the spoon to create a dip.
- Bake cookies for about 13-15 minutes. Remove from oven and let cool.
Fruit and Nut Cookies
Chocolate Ganache
- Heat the heavy cream.
- Add chocolate chips to the heated heavy cream and mix together.
- Fill the cookies with the chocolate ganache. Cool before serving.