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Martha's Chocolate Chestnut Thumbprint Cookies

MyCookbook Recipe Database
MyCookbook Member: MarthasRecipes2
Recipe Category: Snacks
Recipe Preparation Level: moderate
    The mention of chestnuts usually brings to mind the roasted wares of a street-cart vendor or those savory stuffings that count the nuts among their ingredients, but chestnuts can also be used in desserts. Unlike fresh chestnuts, which are imported from Asia and Europe in the fall and winter, crème de marrons can be found in specialty grocery stores year-round. The rich, sweet chestnut purée is of French origin, and it lends a distinct flavor to this Cookie of the Week.

    CHOCOLATE CHESTNUT THUMBPRINT COOKIES
    MAKES ABOUT 2 1/2 DOZEN COOKIES

    1/2 cup (1 stick) unsalted butter, room temperature
    1/2 cup dark brown sugar, firmly packed
    1 large egg yolk
    1 teaspoon pure vanilla extract
    1/4 teaspoon salt
    1 cup plus 2 tablespoons all-purpose flour
    1/3 cup (about 2 ounces) finely chopped bittersweet chocolate
    6 tablespoons crème de marrons (sweetened chestnut cream)

    1. Heat oven to 350°. Line baking sheets with Silpats (French nonstick baking mats).

    2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until light and fluffy. Add egg yolk, vanilla, and salt; beat until combined. Add flour and mix on low speed until just combined. Remove bowl from mixer, and using a wooden spoon, stir in chocolate.

    3. Using a 1 1/4-inch ice-cream scoop or a tablespoon, drop dough onto prepared baking sheets, and roll into 1 1/4-inch balls, spacing about 2 inches apart. Make a thumbprint in the center of each cookie. Fill each thumbprint with 1/2 teaspoon crème de marrons.

    4. Bake until edges are golden and cookies are firm, 12 to 15 minutes. Transfer cookies to a rack until completely cool. Store in an airtight container up to 3 days.


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