Chocolate Orange Thumbprint Cookies

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cocoa
  • 1 cup Dark or semi-sweet chocolate chips
  • 4 cups Flour
  • 2 cups Icing sugar
  • 1 tsp Salt
  • 2 cup Sugar
  • 3 1/2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 5 tbsp Milk
  • 1/4 cup Whipping cream

• Other

  • 1 to 2 tsp finely minced orange zest (I like more of the orange zest, some may not

Found on rockrecipes.com

Description

Directions

• Cream the butter and sugar well.
• Beat in the egg.
• Beat in the vanilla extract and milk.
• Sift together the flour, salt, cocoa baking soda and baking powder.
• Blend the dry ingredients into the creamed mixture until a soft dough forms.
• Preheat oven to 350 degrees Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.
• Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.
• Bake for 15-17 minutes until firm to the touch when baked.
• When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good well in the centre of the cookies.
• Transfer to a wire rack and cool completely before continuing to fill the cookies.
• Simply beat all of the ingredients together until smooth.
• You want this to be thicker than frosting, so only use as much milk as it takes to make a very stiff filling. You can always add a little more icing sugar if you use a little too much milk.
• In a small saucepan heat the whipping cream to almost boiling over medium low heat.
• Reduce the heat to low and stir in the chocolate chips until melted.
• Using a piping bag or a Ziploc bag with the corner snipped off, fill the cookie wells with the orange cream filling so that they dome a little over the height of the cookie.
• Spoon a dollop of the chocolate over the filling to cover it.
• Cool completely at room temperature until the chocolate sets.
• Store or freeze in airtight containers.