nonpareil

Nonpareil Thumbprint Cookies

Experience the Holidays: Nonpareil Thumbprint Cookies! Ask my husband what his favorite candy is and without hesitation, he’ll respond “Nonpareils”. Think about it… dark chocolate buttons sprinkled with tiny beads of white candy. And they’re French! With today’s recipe, the nonpareil takes center stage crowned over a dark chocolate thumbprint cookie as rich as a brownie. Dusted in powdered sugar, it’s just the right size for nibbling.

NONPAREIL THUMBPRINT COOKIES

Ingredients:

2 cups flour

1 cup cocoa powder

1 teaspoon coarse salt

1 cup butter, softened

1 1/3 cups sugar

2 egg yolks

2 tablespoons heavy cream

2 teaspoons vanilla

3/4 cup powdered sugar for rolling

40 nonpareils

Instructions:

Preheat oven to 350°. Sift flour, cocoa powder, and salt into a small bowl. Using a mixer, cream butter and sugar until fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Beat in flour mixture just until combined. Roll balls using 1/2 tablespoon sized scoops of dough. Roll each ball in powdered sugar. Place on parchment-lined baking sheets. Press gently in the center to form an indentation. Bake 10 minutes or until set. Remove from oven. While cookies are warm, place one nonpareil in the middle of each cookie. Let cool before transferring to wire rack.

Nonpareil Thumbprint Cookies

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Nonpareil Thumbprint Cookies! Ask my husband what his favorite candy is and without hesitation, he’ll respond “Nonpareils”. Think about it… dark chocolate buttons sprinkled with tiny beads of white candy. And they’re French! With today’s recipe, the nonpareil takes center stage crowned over a dark chocolate thumbprint cookie as rich as a brownie. Dusted in powdered sugar, it’s just the right size for nibbling.

NONPAREIL THUMBPRINT COOKIES

Ingredients:

2 cups flour

1 cup cocoa powder

1 teaspoon coarse salt

1 cup butter, softened

1 1/3 cups sugar

2 egg yolks

2 tablespoons heavy cream

2 teaspoons vanilla

3/4 cup powdered sugar for rolling

40 nonpareils

Instructions:

Preheat oven to 350°. Sift flour, cocoa powder, and salt into a small bowl. Using a mixer, cream butter and sugar until fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Beat in flour mixture just until combined. Roll balls using 1/2 tablespoon sized scoops of dough. Roll each ball in powdered sugar. Place on parchment-lined baking sheets. Press gently in the center to form an indentation. Bake 10 minutes or until set. Remove from oven. While cookies are warm, place one nonpareil in the middle of each cookie. Let cool before transferring to wire rack.

Nonpareil Thumbprint Cookies

Eating My Way Through the Holidays! Festive Foods: Nonpareil Thumbprint Cookies! Ask my husband what his favorite candy is and without hesitation, he’ll respond “Nonpareils”. Think about it… dark chocolate buttons sprinkled with tiny beads of white candy. And they’re French! With today’s recipe, the nonpareil takes center stage crowned over a dark chocolate thumbprint cookie as rich as a brownie. Dusted in powdered sugar, it’s just the right size for nibbling.

NONPAREIL THUMBPRINT COOKIES

Ingredients:

2 cups flour

1 cup cocoa powder

1 teaspoon coarse salt

1 cup butter, softened

1 1/3 cups sugar

2 egg yolks

2 tablespoons heavy cream

2 teaspoons vanilla

3/4 cup powdered sugar for rolling

40 nonpareils

Instructions:

Preheat oven to 350°. Sift flour, cocoa powder, and salt into a small bowl. Using a mixer, cream butter and sugar until fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Beat in flour mixture just until combined. Roll balls using 1/2 tablespoon sized scoops of dough. Roll each ball in powdered sugar. Place on parchment-lined baking sheets. Press gently in the center to form an indentation. Bake 10 minutes or until set. Remove from oven. While cookies are warm, place one nonpareil in the middle of each cookie. Let cool before transferring to wire rack.

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Home Cooking: Vanilla Frosting-Dipped Fruit and Cookies! Sometimes providing a last minute dessert is easier than you think. The trick is making others believe you spent hours creating such a masterpiece. Choose your favorite fruit, cookies, and frosting. (Now some may really need to cut corners and buy the ready-made frosting as well. I’ll pretend that doesn’t happen so I can share my easy buttercream frosting recipe with you today.)

VANILLA FROSTING-DIPPED FRUIT & COOKIES

Ingredients:

1 pound strawberries, whole with stems

1 package Strawberry Macaroons

2 ounces white nonpareils

12 bamboo skewers

Frosting Ingredients:

1/2 cup butter

3 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

1-2 tablespoons milk, warmed

Instructions:

Cream butter and sugar on low speed with hand mixer. Gradually add extracts. Blend until smooth. Add enough milk to keep it creamy, but not runny. Spoon a portion into a small microwave-safe dish and warm frosting 10 seconds in the microwave. While the frosting is warm, dip a piece of fruit or a cookie into the bowl. Using a swirling motion, rotate each piece to cover. Immediate dip into the nonpareils to coat. Place on a baking sheet lined with wax paper. Repeat until all desired pieces are covered. Refrigerate for half an hour or until firm.