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.
Equipment
- Baking Sheet
- Parchment Paper
- Mixer
- Spoons
- Cooke Scoop
- Small pot
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
COOKIES
- ½ cup sugar
- 14 tbsp unsalted 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
Instructions
- 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
- Preheat your oven to 350F and line a baking sheet with parchment paper
- 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 an 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. At the halfway mark, remove your cookies from the oven and use a teaspoon to re-press in the indent as it will have likely puffed up a bit as they baked. Rotate your tray and place the cookies back in the oven for the remainder of their baking time. They will still be pale but the bottoms will be lightly golden. 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!
Notes
*Chop your fresh rosemary super fine! I love rosemary but not spikes, and I don't want to bite into one in my cookies. This will also make for even better flavor distribution throughout your cookies.
*This is a dry dough so don't be alarmed if it seems a little crumbly. Simply press together to form the dough and then roll and press together to form balls.
*When you turn the tray halfway during the baking, use a teaspoon to re-press down on the indent (which will likely have puffed up a little as it baked) before returning to the oven for the rest of the cooking time. You want a nice cavity for all that delicious ganache!
*Once poured into each baked thumbprint cookie, allow your ganache to set for at least an hour. Obviously you can throw back a few beforehand but your ganache will run out of the cookie. Giving it time to set will give it a more fudgy consistency that holds when you bite into the cookie.
