Chocolate Hazelnut Thumbprints with Kahlua Ganache

image credit thegoldlininggirl.com

Ingredients

For Chocolate Hazelnut Thumbprints:

1. 1/2 c. butter softened
2. 2/3 c. sugar
3. 1 egg yolk
4. 2 tbsp. milk
5. 1 tsp. vanilla
6. 1 c. flour
7. 1/3 c. baking cocoa
8. 1/4 tsp. salt
9. 1/2 c. finely chopped hazelnuts

For Kahlua ganache:

1. 1 c. semi-sweet chocolate chips
2. 1/4 c. heavy cream
3. 3 tbsp. butter
4. 2 tbsp. Kahlua or coffee liqueur

Instructions

1. For Chocolate Hazelnut Thumbprints:
2. In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
3. Beat in egg yolk, milk, and vanilla.
4. In a large bowl, whisk together flour, cocoa, and salt.
5. Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
6. Refrigerate for 1 hour or until dough easily forms into a ball.
7. Shape into 1-inch balls.
8. Roll each ball in the chopped hazelnuts until well-coated.
9. Place each ball 2 inches apart on greased baking sheets.
10. Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
11. Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
12. Remove cookies to wire racks to cool completely.
13. Prepare ganache.

For Kahlua ganache:

1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
3. Whisk in Kahlua.
4. Pipe or spoon into the center of each cookie.
5. Allow 10-15 minutes for the ganache to slightly set. Devour.

For more detail thegoldlininggirl.com

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