Day three of Christmas and we finished our cookie stash already! How it happened I don’t know! I’m not going to bake anything these days though. Instead, I decided to go through the older recipes I had and these chocolate thumbprint cookies really stood out! The dough recipe is pretty basic, inspired from a recipe by Pierre Herme and it’s one of the recipes that I make pretty often because it bakes into a melt-in-your-mouth cookie that is at the same time crunchy, but silky, buttery and delicious. The filling is pure white chocolate with a few coffee chocolate candies on top, decorated with a dusting of matcha powder for a color contrast.
It’s a recipe I believe it deserves a spot on the blog, moreover since it was one of the products I presented myself with at a charity fair a few weeks back. It was so much fun! Just a bunch of food bloggers cooking for a great cause – helping kids in orphanages have access to education. And we manage to raise quite a lot of money which is great! Apart from these cookies, I also brought a chocolate bacon cake to the party and a gingerbread house, plus these vegan muffins. I would do it again without thinking twice, it was an experience I learnt a lot from, but most of all one that brought so much rewards back!
- 140g butter, softened
- 70g powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- 30g cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 100g white chocolate, melted
- Preheat the oven to 170C and line two baking sheets with baking paper.
- Mix the butter and sugar in a bowl until light and creamy.
- Add the egg and vanilla and mix well then stir in the flour, cocoa powder, salt and baking powder.
- Mix until a dough forms. Shape the dough into a disc and wrap it in plastic wrap.
- Refrigerate for 30 minutes then take small pieces of dough and shape them into balls.
- Place the dough on the prepared pans and make a small indentation into each ball using your fingertip. The idea is to fill these indentations with chocolate later on.
- Bake in the oven for 10-14 minutes until crisp.
- Allow to cool in the pan then fill each cookie with melted white chocolate.
- Decorate with chocolate shavings and matcha powder or as desired.
A trecut si Craciunul lui 2015 si cu el s-au dus si fursecurile pregatite cu aceasta ocazie. Insa am pentru voi astazi o reteta a unor fursecuri pe care le-am pregatit cu ocazia evenimentului caritabil de la Simbio – un eveniment care a adunat o mana de bloggeri culinari inimosi care au gatit pentru a ajuta asociatia Ajungem Mari. S-au adunat peste 3000 lei pe parcursul a catorva ore, motiv pentru care as vrea sa multumesc atat celorlalti blogger prezenti – Kiss the Cook, Milk and Toast and Honey, Sunny Side Up, Diva in Bucatarie si Andie.ro – dar si celor care ati fost prezenti si ati cumparat de la noi fursecuri, batoane granola, dulceata de portocale, rilettes, cupcakes, turta dulce, caramele si o multime de alte bunatati. You rock!
Cat despre fursecuri, reteta e pur ciocolatoasa, cu multa cacao in compozitia aluatului si ciocolata alba drept umplutura. La decor m-am jucat putin cu bombonele de ciocolata si putina pudra de ceai verde, dar e doar o chestie de gust personal.
- 140g unt, temperatura camerei
- 70g zahar pudra
- 1 ou
- 1 lingurita extract de vanilie
- 250g faina alba
- 30g cacao
- 1/4 lingurita sare
- 1/4 lingurita praf de copt
- 100g ciocolata alba, topita
Mod de preparare:
- Preincalziti cuptorul la 170C si tapetati 2 tavi cu hartie de copt.
- Mixati untul si zaharul pudra pana devin cremoase. Adaugati oul si vanilia si mixati bine.
- Incorporati faina, sarea, cacaoa si praful de copt pana obtineti un aluat omogen, pe care insa nu-l framantati prea mult.
- Luati bucati mici de aluat si formati cateva bilute mici pe care asezati-le pe tavile pregatite.
- Folosind varful degetelor sau coada unei linguri de lemn, formati cate o gropita in fiecare bila de aluat.
- Coaceti pentru 10-14 minute apoi lasati fursecurile sa se raceasca complet.
- Umpleti fursecurile cu ciocolata alba topita si decorati dupa dorinta.