Gilbert became a member of our family when he started dating our daughter Kelly about 8 years ago. By the time the wedding happened a few years later, we considered him another son, which is why I say I have 3 kids. Gilbert is a constant source of joy in our lives and often a source of amusement as well. And I love telling amusing Gilbert stories. This one has to do with Christmas cookies.
A few weeks ago, I asked all three kids what their favorite Christmas cookie that I bake is. My purpose was two-fold. I wanted to ensure I had featured each of their favorite cookies in this forum and I wanted to send them each their choice in this pandemic year when we were not all going to be together. Kelly’s favorite is my almond sugar cookie. It is a favorite of many of our family & friends, too. Kelly prefers them with just sprinkles, added before baking, instead of with the icing I often do. Andrew’s favorite is the cherry bomb. It is a cherry-flavored sugar cookie dough wrapped around a maraschino cookie and dipped in chocolate. Another hit with family & friends alike.
And then there is Gilbert’s favorite. He was unsure of the name, but it was the butter cookie with the chocolate in the center. None of us knew what he was talking about. I don’t make a cookie fitting that description. Kelly surmised that the cookie of Gilbert’s affection is actually a cookie made by a family friend and shared with our extended family on Christmas Eve. Gilbert sent me a link to a recipe for that type of cookie, so I made them for him. And, as Gilbert is also a huge mint fan, I added some crushed peppermints to the thumbprint cookies I mailed him. I hope he likes them!
Chocolate Mint Thumbprint Cookies
Chocolate Mint Thumbprint Cookies (adapted from browneyedbaker.com) Total time Required: 35 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Makes 1-1/2 to 2 dozen cookies
Ingredients:
- 10 tablespoons unsalted butter, divided
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 2 ounces semisweet chocolate chips
- 3/4 teaspoon corn syrup
- 3 hard peppermint candies, crushed (optional)
Directions:
Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat or parchment paper and set it aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat together 1 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes.
Cream together the butter, sugar, salt, and vanilla.
Beat in the flour, beginning on low speed and increasing to medium-high speed.
Add in the flour.
Roll the dough into 1-1/2 inch balls, and place them 1-inch apart on the prepared baking sheet.
Form the dough into balls.
Bake for 10 minutes, then remove the cookie sheet from the oven, and make an indentation in the middle of each cookie using a melon baller or small scoop.
After 10 minutes of baking, make a well in each dough ball.
Return the sheet to the oven, and bake until the cookies are light brown on the edges, about 7 to 9 minutes more. Remove the sheet to a wire rack to cool.
When the cookies are cool, combine the chocolate chips, the remaining 2 tablespoons of butter, and the corn syrup in a small microwave safe bowl.
Combine the chocolate filling ingredients.
Microwave the mixture on 50% power in 30-second intervals, stirring after each, until the chips and butter are completely melted, then mix to a smooth consistency. Allow the chocolate mixture to cool slightly.
Whisk until the filling is smooth.
Fill the well of the thumbprints with the chocolate mixture.
Fill the wells of the cookies with the chocolate mixture.
Immediately top the chocolate filling with some crushed peppermint candies, if using.
Top the chocolate mixture with crushed peppermints.
Store the cookies at room temperature in an airtight container.
A new cookie for my Christmas repertoire!
I hope Gilbert enjoys his personalized cookie package! ~Linda
Chocolate Mint Thumbprint Cookies (adapted from browneyedbaker.com) Total time Required: 30 minutes, Prep Time: 15 minutes, Cook Time; 10 minutes, Makes 1-1/2 to 2 dozen cookies
Ingredients:
- 10 tablespoons unsalted butter, divided
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 2 ounces semisweet chocolate chips
- 3/4 teaspoon corn syrup
- 3 hard peppermint candies, crushed (optional)
Directions:
Preheat the oven to 350º F. Line a baking sheet with a silicone baking mat or parchment paper and set it aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat together 1 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in the flour, beginning on low speed and increasing to medium-high speed.
Roll the dough into 1-1/2 inch balls, and place them 1-inch apart on the prepared baking sheet. Bake for 10 minutes, then remove the cookie sheet from the oven, and make an indentation in the middle of each cookie using a melon baller or small scoop. Return the sheet to the oven, and bake until the cookies are light brown on the edges, about 7 to 9 minutes more. Remove the sheet to a wire rack to cool.
When the cookies are cool, combine the chocolate chips, the remaining 2 tablespoons of butter, and the corn syrup in a small microwave safe bowl. Microwave the mixture on 50% power in 30-second intervals, stirring after each, until the chips and butter are completely melted and mix them to a smooth consistency. Allow the chocolate mixture to cool slightly. Fill the well of the thumbprints with the chocolate mixture. Immediately top the filling with some crushed peppermint candies, if using. Store the cookies at room temperature in an airtight container.