Chocolate-Peppermint Thumbprints
- 5-1/4 oz. (1 cup plus 2-1/2 Tbs.) unbleached all-purpose flour
- 3/4 oz. (1/4 cup) Dutch-processed cocoa
- 6 oz. (3/4 cup) unsalted butter, at room temperature
- 2 oz. (1/2 cup) confectioners' sugar, sifted
- 1-1/2 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 4 oz. (3/4 cup) chopped semisweet chocolate (or chocolate chips)
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
- Scant 1/4 tsp. pure peppermint extract
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour, unbleached (5 1/4 oz.)
- Chocolate, semisweet (4 oz.)
- Confectioners' sugar (2 oz.)
- Dutch-processed cocoa (3/4 oz.)
- Peppermint extract, pure (1/4 Scant tsp.)
- Table salt (1/4 tsp.)
- Vanilla extract, pure (1 1/2 tsp.)
- Dairy
- 2 oz. (3 tbs.) unsalted butter, cut into 6 pieces, unsalted (1)
- Butter, unsalted (6 oz.)
Preparation
Read recipe preparation on finecooking.com
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Published October 23, 2008 (4 years ago).
1 person saved this recipe.
