Skip to Content
Menu

Espresso Thumbprint Cookies (Cookie Exchange Quantity)

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 11, 2005
  • Save
  • Share
  • Jump to Recipe
Make your mark with coffee-flavored cookies. The shape is classic.

Espresso Thumbprint Cookies (Cookie Exchange Quantity)

  • Prep Time 2 hr 5 min
  • Total 2 hr 5 min
  • Servings 72
  • Ingredients 14
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Cookies

  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 3/4 cup butter or margarine, softened
  • 1/4 cup baking cocoa
  • 1 tablespoon instant espresso coffee (dry)
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt

Espresso Filling

  • 1/2 cup whipping (heavy) cream
  • 2 tablespoons instant espresso coffee (dry)
  • 1 bag (11 1/2 oz) milk chocolate chips (2 cups)
  • 1 tablespoon coffee-flavored liqueur, if desired

Decoration

  • About 1/3 cup crushed peppermint candies, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top each cookie with 1/4 teaspoon crushed candies.

Nutrition

100 Calories
6g Total Fat
0g Protein
9g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
14%
Trans Fat
1/2g
Cholesterol
15mg
5%
Sodium
35mg
1%
Potassium
45mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved