~Cookin' In The Kitchen Since 2003~

Wednesday, November 24, 2010

Mexican Chocolate Thumbprints

It's that time of year again.
You know.
The time of year that you slave away in the kitchen just to give away the fruits of your labor to your neighbors that you don't really even know...
Here are a few really yummy treats.
{in the next week i will post the treats that are super duper easy to make and will have the neighbors asking for the recipes... and wondering how long you slaved away, even though they only called for a few ingredients.}
Stay tuned!
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt

6 tablespoons cocoa powder
2 tablespoons + 1 tsp. vegetable oil combined
1 cup {2 sticks} unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large egg yolks
2 teaspoons vanilla extract
2 large egg whites, lightly beaten
1/2 cup ground pecans
1 cup caramel topping
In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended.
In small bowl, with rubber spatula, combine cocoa powder, and oil until mixture becomes smooth paste.
In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy.
Beat in egg yolks, one at a time, on medium speed until combined.
Beat in vanilla, then cocoa mixture, until combined.
Add flour mixture and beat on low speed just until dough comes together.
Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.
Preheat oven to 350 degrees F.
Line 3 cookie sheets with parchment paper.
Roll 2 teaspoons dough into a ball.
Dip top of ball into egg whites, then pecans.
Place on prepared cookie sheet.
Repeat with remaining dough, spacing balls 1 1/2 inches apart.
With thumb or back of wooden spoon, make a deep indentation into center of each ball.
Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft.
If necessary, make indentations again.
Cool on pan on wire rack 2 minutes.
With metal spatula, carefully transfer cookies to rack and cool completely.
To serve, fill center of each cookie with about 1/2 teaspoon caramel topping.
{i used the caramel filled Hershey kisses and put the on right after they were done baking.}

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