Chocolate Covered Strawberry Thumbprints

This is one of those tree collapsing  in the woods issues…

If a thumbprint cookie’s thumbprint is covered from sight by chocolate, is it still a thumbprint cookie?

Yes.

I vote definitely.

Simply a thumbprint with a fudgey wool pulled over its cycloptical eye.

Say we throw another demonstrational situation out there…

If I don’t speak to you after days upon days, am I still a decent member of society?

Well, yeah.

I hope so.

There’s no intentional neglect going on up in here.

Just various technical issues over the past few days.

i.e. virus-stricken laptop, fudged-up internet router, blah…     you know how it goes.

Sometimes, things are struck with rather unexpected external circumstances.

Messy junk.

In the case of cookies slapped with chocolate, such can be a source of great enhancement.

In the case of my technological maladies…                um,       we’re hoping for an enhancement of sorts.

 

Regardless, all should be well and rocking within the next few days.

Just wanted to leave a sweet little bite to hold you over in the meantime.

 

 

Prepare to be spammed with food porn from my trip to Savannah. It’s coming.            Look out.

 

Chocolate Covered Strawberry Thumbprints

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 egg yolks
  • 2 cup all-purpose flour
  • 1/4 tsp salt
  • strawberry jam or preserves
  • 10 ounces dark chocolate, roughly chopped
  • 2 tbsp heavy cream
  • 1 tbsp butter

Preheat oven to 350 F.

In a large mixing bowl cream together the butter and powdered sugar. Next, add in the vanilla and lemon juice. Beat in the egg yolks one at a time.

Mix in the salt and flour by 1/2 cup increments until just combined.

Roll the dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Using your thumb or the back of a teaspoon, form an indention in the center of each cookie. Fill the thumbprint with jam.

Bake cookies 9-11 minutes, or until cook is a light shade of gold and jam is dark.

Remove from oven and allow to cool on cookie sheets for  5 minutes. Remove to cookie sheet to cool completely (be careful as cookies are quite crumbly).

Heat the chocolate, cream and butter in a saucepan over medium low heat, stirring frequently until melted and smooth. Once cookie are completely cool dip each in the melted chocolate or spoon over top of each cookie…whichever method you find easier. Allow chocolate to harden.

 

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