Chocolate Hazelnut Thumbprints with Kahlua Ganache

By KodiakDavis

Ingredients

• For Kahlua ganache:
• 1/2 c. butter softened
• 2/3 c. sugar
• 1 egg yolk
• 2 tbsp. milk
• 1 tsp. vanilla
• 1 c. flour
• 1/3 c. baking cocoa
• 1/4 tsp. salt
• 1/2 c. finely chopped hazelnuts
• 1 c. semi-sweet chocolate chips
• 1/4 c. heavy cream
• 3 tbsp. butter
• 2 tbsp. Kahlua or coffee liqueur

Details

Servings 24
Preparation time 25mins
Cooking time 55mins
Adapted from thegoldlininggirl.com

Preparation

Step 1

For Chocolate Hazelnut Thumbprints:

Preheat Oven to 350 degrees F.
In a large mixing bowl, combine butter and sugar.
Cream until light and fluffy.
Beat in egg yolk, milk, and vanilla.
In a large bowl, whisk together flour, cocoa, and salt.
Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
Refrigerate for 1 hour or until dough easily forms into a ball.
Shape into 1-inch balls.
Roll each ball in the chopped hazelnuts until well-coated.
Place each ball 2 inches apart on greased baking sheets.
Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
Remove cookies to wire racks to cool completely.
Prepare ganache.

For Kahlua ganache:

In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
Whisk in Kahlua.
Pipe or spoon into the center of each cookie.
Allow 10-15 minutes for the ganache to slightly set.