Although the cookie itself is good, it is really only a vehicle for delivery of the yummy chocolate ganache. I had to make another indentation into the cookies after they came out of the oven, because they flattened out too much. I'm not sure what went wrong.
jnjhill Posted: 12/24/08
No Longer Registered Posted: 12/03/08
I made these cookies last year at Christmas and they will be an on-going tradition from now on. Though the recipe may seem complicated it was not at all and they were a big hit with everyone.
ChefRoz Posted: 12/18/10
I only made the genache because I have a STELLAR thumbprint recipe that I have been making FOREVER! I usually put strained raspberry or apricot jam in the middle so the genache is such a treat! Use pie weights to hold down the thumb print (or a few dried beans. Gently flick them out with a fork after cooking). These take time, but they are worth it! I roll mine in egg white then in ground pecans rather than sugar. AMAZING!
ggotschall Posted: 12/26/12
I made these this Christmas and we gave them as gifts....they are very easy and they are amazing to taste ....I used Scharffen Berger semisweet 62% cacao fine artisan dark chocolate.....my 6 year daughter helped....we made 5 of these batches. They are outstanding!