Oh, man these are so good I still can’t believe I baked them! I feel like a Keebler Elf — if the Keebler Elves worked at a very, very high-end tree in Paris.
Here are the details. They are Chocolate-Mint Thumbprints from the December 2008/January 2009 issue of Fine Cooking. You begin by baking really good chocolate cookies with Dutch-processed cocoa (I’ll blog about Droste cocoa soon; it’s interesting!) and let it cool for close to an hour so you can roll it into balls. Meanwhile, you melt chocolate and butter, add some Peppermint Extract, and then let that cool. (If you’re thinking these cookies sound a bit time-consuming, you’d be right.) My only problem was that when I made the “thumbprints,” I cracked the cookies, so I went with fairly shallow thumbprints and my “filling” is more of a dollop topping. But they still look good and taste wonderful. Definitely tea with the queen type treats. This recipe was contributed to Fine Cooking by the pastry chef and co-owner of One Girl Cookies bakery in Brooklyn. Next time I’m down there, I’m definitely going in to sample some cookies. His Chocolate-Mint Thumbprints looked better than mine, but he does own a cookie bakery.
Oooh, not only did I get to use Droste Cocoa, but I got to break out my new sifter for this recipe – twice! Thanks, Harriet!