Chocolate Hazelnut Thumbprints with Kahlua Ganache

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1/3 cup Baking cocoa
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2/3 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Hazelnuts

• Dairy

  • 11/16 cup Butter
  • 1/4 cup Heavy cream
  • 2 tbsp Milk

• Beer, Wine & Liquor

  • 2 tbsp Kahlua or coffee liqueur

Found on thegoldlininggirl.com

Description

Ingredients

• ½ c. butter, softened
• ⅔ c. sugar
• 1 egg yolk
• 2 tbsp. milk
• 1 tsp. vanilla
• 1 c. flour
• ⅓ c. baking cocoa
• ¼ tsp. salt
• ½ c. finely chopped hazelnuts
• 1 c. semi-sweet chocolate chips
• ¼ c. heavy cream
• 3 tbsp. butter
• 2 tbsp. Kahlua or coffee liqueur

Directions

• In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
• Beat in egg yolk, milk, and vanilla.
• In a large bowl, whisk together flour, cocoa, and salt.
• Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
• Refrigerate for 1 hour or until dough easily forms into a ball.
• Shape into 1-inch balls.
• Roll each ball in the chopped hazelnuts until well-coated.
• Place each ball 2 inches apart on greased baking sheets.
• Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
• Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
• Remove cookies to wire racks to cool completely.
• Prepare ganache.
• In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
• Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
• Whisk in Kahlua.
• Pipe or spoon into the center of each cookie.
• Allow 10-15 minutes for the ganache to slightly set. Devour.