Chocolate Covered Strawberry Thumbprint Cookies

By

2015
PA Farm Show
Thumbprint Cookie Contest
Winning Recipes
4th Place
Jessica Fishel
York County

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Ingredients

  • 1/2 cup of butter, softened
  • 1 egg, separated
  • 2/3 cup white granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped cocoa almonds
  • 2/3 cup of strawberry jelly
  • 1/2 cup white chocolate baking chips

Preparation

Step 1

1. In a large bowl, cream butter and sugar u
ntil light and fluffy. Beat in
the egg yolk, milk and vanilla. Combine the flour, cocoa, and salt;
gradually add to creamed mixture and mix well. Cover and refrigerate for one hour or until easy to handle.
2. In a small bowl, whisk egg white until foamy.
Shape dough into one-inch balls; dip in egg white and roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350 degree for five minutes.
3. Remove cookies from oven. With thumb, de
nt each cookie. Put jelly in each thumbprint. Bake for another eight minutes.
4. Remove from cookie sheet onto wire rack to cool.
5. While cookies cool on wire rack, melt white chocolate baking chips
in microwave for 30 seconds at a time, stirring after each 30 seconds
until melted.
6. Place melted chocolate into a piping bag and snip off corner.
7. Drizzle desired amount of melted white chocolate over top of cooled
cookie.

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