Rosemary & White Chocolate Thumbprint Cookies
Simply delicious rosemary thumbprint cookies filled with pools of white chocolate ganache
It’s no secret that I love herbs in baked goods and that rosemary may very well be my favorite to use - unless you’re new here and if so thank you, welcome, and prepare for your tastebuds to be absolutely rocked. From my Rosemary & White Chocolate Scones to my Mushroom & Rosemary Galette, it is just one of the best herbs to complement a bake. Trust me. Also, rosemary and white chocolate are simply the best of friends.
Thumbprint cookies have to be one of my favorites. You’re telling me I get a cookie fill wth a dent of ooey gooey chocolate (or jam or whatever you're filling your thumbprint with)?? Sign me up. I want all those delicious flavors and textures in every bite.
These thumbprints are made up of a rosemary shortbread cookie base, for that soft and crumbly chew, rolled in sugar, and filled with an easy, two-ingredient white chocolate ganache. The perfect bite to fill your cookie jar or complete a holiday spread.
Be sure to leave a comment below if you try this recipe and love it!
Yields: 19 cookies
Ingredients:
COOKIES
½ cup sugar
14 tbsp butter, room temperature
1 ¾ cups flour
½ cup cornstarch
¼ tsp salt
5 tbsp fresh rosemary, finely chopped
1 tbsp sugar
WHITE CHOCOLATE GANACHE
1 cup white chocolate, chopped
¼ cup heavy cream
Directions:
Preheat your oven to 350F and line a baking sheet with parchment paper
For your cookies, in a bowl, cream together ½ cup of sugar and your room-temperature butter with a mixer. Beat for 2 minutes on a medium speed until light and fluffy
In a separate bowl, whisk together your flour, cornstarch, salt, and chopped rosemary
Pour your dry ingredients into your butter mixture and stir together with a spatula until just combined. Your dough will be dry and crumbly, have no fear! Once combined but crumbly, use your hands to press your dough together. Cover your bowl and pop in the fridge for 20 minutes to let the flavors meld and the flour to absorb into the dough
Once set, roll 2 tablespoons of dough at a time into a ball - compressing as needed to form - roll in a bowl with your remaining 1 tablespoon of sugar, and place on a cookie sheet about an inch apart. Once your dough is rolled, use your thumb to press and indent into the center of each cookie, be careful not to push all the way through. Because this is a dry dough, it will likely crack a bit as your make your indent, just use your fingers to press the edges back together
Bake for 15-16 minutes, rotating halfway through they will still be pale but the bottoms will be lightly golden. You maybe need to use the back of a teaspoon to re-press in your thumbprints, as they may puff up as they bake. You want your shortbread to have a lovely chew in the middle so don’t overbake these!
Cool on a wire rack completely
Once your cookies are cool, prep your white chocolate ganache by chopping your white chocolate into small pieces and place in an even layer in a heat-proof bowl. In a small pot, add your heavy cream and place over medium heat. Once the liquid begins to steam and has a few bubbles around the edge, immediately pour over your chopped white chocolate. Cover the bowl with a lid or plate and let sit for 4 minutes before removing the lid and whisking until smooth
Spoon a little bit of ganache into each thumbprint. Allow the ganache to set in your thumbprints for at least an hour
Enjoy!
If you love this recipe, please leave a comment below and tag @accentgolden in your posts on social!
