Thumbprint Cookies with Ganache

I made these yesterday for The Blog Tech and his Fiance.  They love cookies and she had never had these before.  This is my mom's recipe and I have made them for years and years.  My mother did not make ganache, that is my addition.
 Ganache is very easy to make.  Just bring 1 cup of cream to a low boil and pour it over 16 oz. of good chocolate. I used a 71% dark chocolate.  Let it sit for about 10 minutes.

 Whisk to incorporate the cream and you end up with a silky, smooth ganache.  Set it aside.

 Cream 1 C. of butter with 1 C. of confectioners sugar and 2 tsp. of vanilla extract.  Separate 2 eggs and set the whites aside.  Add the yolks to the butter mixture.  Gradually beat in 2-1/2 cups of flour and 1/2 tsp. of salt.
 Whisk the egg whites with 1 T. of water.  Form the dough into walnut sized balls, dip each in the egg whites and roll in finely chopped walnuts.

 Place them on a parchment covered cookie sheet and press in the center of each ball.  I use the end of a wooden spoon to do this.  Bake them in a 350 degree oven for 15-18 minutes.  The bottoms should just be turning golden.

 Remove them from the oven and indent them again.

 Place a dollop of ganache in each indentation. Let them sit for about an hour or so to set up.


Anonymous said…
I've never eaten these with ganache but quite often with raspberry jam, over here they are known as raspberry caves :-) This however look even more delicious!

Have a great day!

Alicia Foodycat said…
I love the idea of rolling them in chopped nuts ! What a fabulous extra dimension!
Guillaume said…
Oh I would love to have some of this now!
My sister makes these too, but with raspberry jam in the middle. Delicious!
Fiona said…
simply decadent!