Nanaimo Thumbprint Cookies
Yields
36 cookies
Prep Time
45 minutes
Cook Time
12 minutes
Instructions
For the cookie dough:
- Preheat oven to 350°F (180°C). Line 2 large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, cocoa powder, baking powder and salt.
- In a separate bowl, using an electric mixer, mix the butter on medium speed until smooth. Add the Redpath® Golden Yellow Sugar and beat until fluffy, about 4 minutes.
- Beat in the egg until fully combined, followed by the vanilla.
- Using a wooden spoon or rubber spatula, stir in the dry ingredients.
- Stir in the coconut and walnuts.
- Roll dough into 1 ½ inch (3.75 centimetre) balls and place on cookie sheets 2 inches (5 centimetres) apart. Flatten balls slightly and use your thumb, or the handle of a wooden spoon dipped in flour, to create an indentation about ½ inch (1 centimetre) in diameter.
- Bake cookies, rotating sheets halfway through, for 14 minutes. Remove and using the back of a small spoon gently press to reform the indentations.
- Transfer to a rack to cool completely (set aside the parchment lined baking sheets to cool for later use).
For the filling:
- Using an electric mixer on medium speed, beat the butter, cream, vanilla and salt in a large bowl until smooth. Reduce speed to low and beat in the Redpath® Icing Sugar. Return speed to medium and beat for 3 minutes.
- Place filling in a piping bag fitted with a ½ inch (1 centimeter) plain tip, or in a large heavy freezer bag with one corner cut off.
- Once cooled, pipe about 1 teaspoon (7 grams) of filling into the centre.
- In a small bowl, melt chocolate chips and butter in the microwave in 10 second increments, stirring in between; until smooth.
- Dip the cookies halfway into the chocolate to coat. Set back on the cooled baking sheets. Allow chocolate to set for 1 hour before serving.
- Filled cookies will keep in an airtight container in the refrigerator for up to one week. For best texture, allow to come to room temperature before serving.
CHEF'S TIPS
*To make Nanaimo Thumbprint Cookies in advance, bake and fill thumbprints without dipping in chocolate and freeze in a single layer for up to 2 weeks. Thaw overnight in refrigerator before coating in chocolate and serving.
*Substitute walnuts for your favourite nuts (eg. almonds, pecans, hazelnuts, or cashews).