Ganache Thumbprint Cookies

 There is so much merriment going around these days that just typing this recipe makes me excited and happy for Christmas!  I am so happy to see you all again.  It has been a bit of a personal struggle the last few weeks in my life but, I am going to try and get some last minute cookie recipes up!  Get to baking friends!  Have you done all your baking and it is tucked safely in the freezer until cookie plate or tin making comes for friends and family?

This is a super easy recipe, I just wanted to make thumbprint cookies but change up the jam, because to know me is to know I am not a huge lover of fruit.  I know...

But, thanks to my dislike of jam, this little butter-ish, only slightly sweet cookie is EASY and quick.  I even did a video for you and that will be down the page a bit. You take a bit and then you get this little pop of rich and deep chocolate flavor, and it is the perfect match!  Not overly sweet but still sweet enough.  Does that even make sense?  Guess you will have to try it to find out.  I am in a time crunch here, I have Peanut Butter Balls, in the freezer, and just edited some family baby photos I took.  Let's get to the recipe!

• 1 cup softened butter
• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 cups AP flour
• ganache (sm. recipe below)

Preheat your oven to 350F.  I use a silicone mat, but you could lay your cookie sheet with parchment paper or use a nonstick spray.  In a bowl with hand mixer or in a stand mixer, combine all ingredients, with flour last.  (we will make the ganache later) Mix until just combined.  You may think this dough won't hold together but I promise it will!  The heat of your hands as you roll them into balls will keep them together.  Roll all dough into balls and bake for 15 minutes.  When you take them out, let them sit and cool for about 3 minutes, using your thumb or the end of a spoon, make your "thumbprint".  I did mine before I baked them and ended up having to redo them anyway.  Don't burn yourself!  Set aside to cook the rest of the way.

In a small glass bowl or glass measuring cup, heat up 1/4 cup heavy whipping cream.  Heat until it bubbles around the outside.  Add in 1/2 cup milk or semi-sweet chocolate chips.  Let sit for 5 minutes and then stir until it is dark in color and rich!  Now using a way smaller spoon than I did, fill up the thumb print with your ganache and refrigerate for about 10 minutes to give it a headstart or let sit at room temp until the chocolate has set.  Oh so good!

Store in an airtight container or freeze in a storage bag, ot just eat them.  I mean isn't that the end goal anyway?

ENJOY holiday baking and holiday eating!

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