Best 3 Espresso Thumbprint Cookies Recipes
Indulge in a delightful culinary journey with our exquisite Espresso Thumbprint Cookies, a harmonious blend of coffee and sweet indulgence. These delectable treats are not just any ordinary cookies; they are crafted with the finest ingredients, resulting in a symphony of flavors and textures that will tantalize your taste buds. Each cookie is meticulously handcrafted, featuring a delicate espresso-infused shortbread crust and a luscious filling made from a combination of espresso, chocolate, and a hint of orange zest. With their captivating appearance and irresistible taste, these Espresso Thumbprint Cookies are sure to impress your family and friends.
Our collection features three enticing variations of this classic cookie, each offering a unique twist on the original. The Espresso Chocolate Thumbprint Cookies are a match made in heaven, combining the rich flavors of espresso and chocolate in a perfect balance. For those who prefer a citrusy twist, the Espresso Orange Thumbprint Cookies are an absolute delight, with a zesty orange filling that complements the espresso beautifully. And for those who seek a touch of elegance, the Espresso Raspberry Thumbprint Cookies are adorned with a vibrant raspberry filling, adding a pop of color and a burst of fruity flavor.
These Espresso Thumbprint Cookies are not only a culinary delight but also a visual masterpiece. Their charming appearance, with the indentation in the center filled with a contrasting filling, makes them perfect for any occasion. Whether you're hosting a festive gathering or simply seeking a sweet treat to enjoy with loved ones, these cookies are sure to leave a lasting impression. With their irresistible taste and stunning presentation, they will be the star of any dessert table.
So embark on this delightful culinary adventure and create these delectable Espresso Thumbprint Cookies in the comfort of your own kitchen. Follow our easy-to-follow recipes and let your taste buds savor the symphony of flavors in each bite. Prepare to be captivated by the perfect harmony of espresso, chocolate, orange, and raspberry in these exquisite cookies.
ESPRESSO THUMBPRINT COOKIES (COOKIE EXCHANGE QUANTITY)
Make your mark with coffee-flavored cookies. The shape is classic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 72
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.
- Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.
- Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.
Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 1/2 g
ESPRESSO THUMBPRINT COOKIES
Chocolate cookies topped with espresso filling make a delicious dessert - perfect to serve a bunch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to cookie sheet.
- Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, mix whipping cream and instant coffee. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool about 10 minutes or until thickened.
- Spoon rounded 1/2 teaspoon espresso filling into indentation in each cookie. Top with crushed candies.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
ESPRESSO THUMBPRINT COOKIES
All the essential food groups in this one :-) You can also finish with a small amount of crushed peanuts or peanut butter chips.
Provided by tonyp063
Categories Drop Cookies
Time 30m
Yield 3 1/2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.
- Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.
- Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.
- ESPRESSO FILLING.
- Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.
Tips:
- Use espresso powder for a rich coffee flavor in your cookies.
- For a nuttier flavor, use almond flour instead of all-purpose flour.
- Add a pinch of salt to the cookie dough to balance the sweetness.
- Chill the cookie dough for at least 30 minutes before baking to prevent spreading.
- Use a round cookie cutter or the bottom of a glass to create the thumbprint indentations.
- Fill the thumbprint indentations with your favorite filling, such as chocolate chips, Nutella, or jam.
- Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
Espresso thumbprint cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich coffee flavor and decadent filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these espresso thumbprint cookies a try - you won't be disappointed!
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