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Chocolate thumbprints

By

CHILDREN LOVE THIS COOKIES

Rate this recipe 4.5/5 (28 Votes)

Ingredients

  • 1 cup (2sticks) tablespoons unsalted butter
  • room temperature
  • 1 cup confectioners 'sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 6 ounces semisweet chocolate
  • chopped

Details

Servings 15
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Preheat oven to 350F

Step 2

IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH THE PADDLE ATTACHMENT, BEAT TOGETHER 1CUP BUTTER, THE CONFECTIONERS SUGAR, SALT, AND VANILLA ON MEDIUM SPEED UNTIL SMOOTH. BEAT IN FLOUR, BEGINNING ON LOW SPEED AND INCREASING TO MEDIUM UNTIL COMBINATION

Step 3

FORM BALLS USING 2 TEASPOONS OF DOUGH FOR EACH, PLACE BALL 1 INCH APART ON PREPARED BAKING SHEETS.

Step 4

BAKE 20 AT 25 MINUTES, REMOVE FROM OVEN AND PRESS WITH CHOCOLATE INTO COOKIES TO MAKE DEEP ANS SITE ASIDE TO FIRM UP.

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Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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