Let’s get ready for some Christmas baking! Shall we?! I think November is a good time to start looking for Christmas cookie recipes and also start baking some of them. Don’t you think? The ones you can buy in supermarkets just don’t do the trick. Except for Lebkuchen maybe – that is something I do not like to bake often. You really need some experience for that. These Chocolate Pecan Thumbprint Cookies, on the other hand, are very easy to make and also delicious.
To make it easier for you to decide what to bake for Christmas, I can offer you easy cookies with loads of chocolate today. I suppose you all made thumbprint cookies already – there is not really much to do. Some kneading, the use of your thumb and then some filling with chocolate ;)
This kind of cookies should not bake too long. If you leave them for too long in the oven, you will end up with dry and crumbly cookies. Only a glass of milk would save that kind of cookies :P You better bake those cookies only for a short time. You might need to test first with one or two cookies, depending on the way your oven heats up and then maybe adjust the baking time.
I really like pecans, but you can also use other nuts for these cookies. Walnuts, Macadamia nuts or peanuts – all should be fine and work well with the chocolate in these cookies.
INGREDIENTS / ZUTATEN
For the dough:
2/3 cup (90g) all-purpose flour
1/2 cup (70g) cornstarch
1/2 tsp. baking powder
1/4 cup (30g) confectioners’ sugar
1/4 cup (30g) cocoa powder
1/2 cup (120g) cold butter
2 tbsp. maple syrup
1.7 oz. (50g) pecans, chopped
For the decoration:
3.5 oz. semi-sweet chocolate coating, melted
Für den Teig:
90g Mehl (Type 405)
70g Speisestärke
1/2 TL Backpulver
30g Puderzucker
30g Kakaopulver
120g kalte Butter
2 EL Ahornsirup
50g Pekannüsse, gehackt
Für die Dekoration:
100g Zartbitterschokolade, geschmolzen
DIRECTIONS / ZUBEREITUNG
2. Mix the flour with cornstarch, baking powder, confectioners’ sugar, and cocoa in a large bowl. Add the butter in small pieces as well as the maple syrup and the chopped pecans. Knead until you get a nice dough, try to work quickly. Form about 20 balls of the same size and place on the baking sheet. Use the back of a wooden spoon or your finger to make small depressions in the cookies. Bake for 10-12 minutes, then take out of the oven and let cool down completely on a wire rack.
3. Chop the chocolate coating coarsely and melt carefully and slowly – you can do that in a heatproof bowl over a pot with simmering water or in several steps in the microwave. Mix the chocolate until smooth, then let cool down again – it should not be too runny. Use a spoon or fill the melted chocolate in a piping bag and fill the depressions in the cookies with chocolate. Let dry completely.
2. Das Mehl mit der Stärke, Backpulver, Puderzucker und Kakao in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben, ebenso den Ahornsirup und die gehackten Pekannüsse und alles recht zügig zu einem geschmeidigen Teig verkneten. Aus dem Teig 20 gleichgroße Kugeln formen und auf das Blech setzen. Mit dem stumpfen Ende eins Kochlöffels oder mit einem Finger in jede Kugel eine Mulde drücken. Für 10-12 Minuten backen, dann herausnehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Die Kuvertüre grob hacken und vorsichtig schmelzen – entweder in einer Schüssel über einem Topf mit köchelndem Wasser oder in der Mikrowelle und glattrühren. Die Kuvertüre wieder etwas abühlen lassen, damit sie nicht zu flüssig ist und dann mit einem Löffel oder mit Hilfe eines Spritzbeutels in die Mulden der Plätzchen füllen und trocknen lassen.
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Here is a version of the recipe you can print easily.
Chocolate Pecan Thumbprint Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 40
- Yield: 20 1x
Description
Delicious rich chocolate pecan thumbprint cookies with a chocolate filling.
Ingredients
For the dough
- 2/3 cup (90g) all-purpose flour
- 1/2 cup (70g) cornstarch
- 1/2 tsp. baking powder
- 1/4 cup (30g) confectioners’ sugar
- 1/4 cup (30g) cocoa powder
- 1/2 cup (120g) cold butter
- 2 tbsp. maple syrup
- 1.7 oz. (50g) pecans, chopped
For the decoration
- 3.5 oz. semi-sweet chocolate coating, melted
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Chop the pecans finely and set aside.
- Mix the flour with cornstarch, baking powder, confectioners’ sugar, and cocoa in a large bowl. Add the butter in small pieces as well as the maple syrup and the chopped pecans. Knead until you get a nice dough, try to work quickly. Form about 20 balls of the same size and place on the baking sheet. Use the back of a wooden spoon or your finger to make small depressions in the cookies. Bake for 10-12 minutes, then take out of the oven and let cool down completely on a wire rack.
- Chop the chocolate coating coarsely and melt carefully and slowly – you can do that in a heatproof bowl over a pot with simmering water or in several steps in the microwave. Mix the chocolate until smooth, then let cool down again – it should not be too runny. Use a spoon or fill the melted chocolate in a piping bag and fill the depressions in the cookies with chocolate. Let dry completely.
Notes
- Enjoy baking!
