Shortbread Fudge Thumbprint Cookies
Shortbread Fudge Thumbprint Cookies – An Easy Recipe for Deliciousness!
Are you looking for a simple yet delicious cookie to share with friends, family, or even yourself? Look no further than Shortbread Fudge Thumbprint Cookies! These easy-to-make treats are sure to delight everyone who tries them. Let’s get started!
They’re so easy to make, and make such a great addition for a party, or a holiday table, or just to snack on during the game. Whenever you choose to make and serve them, they’re sure to be a favorite!
HERE’S WHAT YOU NEED:
- 3 sticks of butter – softened
- 1 cup of sugar
- 3 1/2 cups of flour
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
FOR THE FILLING:
- 4 squares of Milk Chocolate Almond Bark
- 2 – 3 Tablespoons of heavy cream (plus a few drops more if needed)
- Bakers Party Shop Sprinkles
HERE’S WHAT YOU DO:
Combine the butter and sugar in the mixing bowl of a stand mixer, and mix until light and fluffy. Add the vanilla and mix well. Add the salt to the flour and blend. Add the flour/salt mixture to the butter/sugar mixture a little at a time, mixing between additions until all the flour has been added. Stop the mixer and scrape down the sides of the bowl, and mix again until the cookie dough is blended and smooth. Remove the mixing bowl, and place in the refrigerator for half an hour. When the dough has chilled for half an hour, remove the mixing bowl from the refrigerator, and line two cookie sheets with Parchment paper. Pour the Sprinkles out into a shallow dish.
Roll the dough into balls (about a Tablespoonful) and roll the balls in the Sprinkles, and place on the cookie sheet. When the cookie sheet is full, press the center of the ball with your thumb, or knuckle, until you’ve made an indentation in the center of each cookie.
Bake at 350 for 18 – 22 minutes, or until cookies are golden brown. When cookies are done, remove from oven to a wire rack to completely cool.
In a microwave safe bowl, add the chocolate, and cream, and microwave on high at 10 second intervals until the chocolate starts to melt. Stir the cream into the chocolate, and place back in the microwave for another 10 seconds if chocolate is not completely melted.
Add a few drops of cream if the chocolate is too thick. TIP: If you microwave the chocolate, and it thickened instead of melting, you didn’t add enough cream…do not throw the chocolate away! Add more cream, and continue to stir the chocolate until it’s thin, and shiny. This is a classic Ganache recipe. Add cream a few drops at a time until the chocolate is the right consistency. The chocolate will thicken again after it cools and sets.
Pour the melted chocolate into the centers of the cookies, just filling the center. Sprinkle with the Sprinkles while chocolate is still warm. Allow the cookie to sit for at least one hour for chocolate to set. You can also place the cookies in the refrigerator to speed up the process, but take them out at least 30 minutes before serving. Serve and Enjoy!
NOTE: If you haven’t worked with Chocolate Almond Bark before; It’s found on the baking isle with the other melting chocolate, or chocolate chips, etc. It does not contain almonds, or have anything to do with almonds, I don’t know why it’s called almond bark, but it is a good chocolate to work with for melting or baking. If you haven’t worked with melting chocolate before, just follow the instructions above, and remember to stir the cream into the chocolate while it’s warm, still in the melting process. The cream will give the chocolate the shiny appearance. As stated above, this is a classic chocolate Ganache recipe, and can be used for decorating baked goods.