MOCHA NUTELLA THUMBPRINT COOKIES
 
 
Ingredients
  • 110g unsalted butter, softened
  • 2 tsp finely ground instant coffee
  • 1 cup plain flour
  • ¾ cup icing sugar
  • ⅓ cup cocoa
  • 1 tsp salt
  • 2 egg yolks
  • ½ tsp vanilla
Method
  1. Preheat the oven to 180 C (350 F) and line 2 trays with baking paper.
  2. Using an electric mixer, beat the butter and instant coffee until light and fluffy.
  3. Meanwhile, sift together the flour, icing sugar, cocoa and salt. Set aside.
  4. Add the vanilla to the butter and beat well. Add the egg yolks, one at a time, beating well after each addition.
  5. Add the dry ingredients, slowly, beating on a low speed until just incorporated.
  6. Turn off the mixer and knead the dough a little, just until it is smooth and shiny.
  7. Roll teaspoons of the dough into balls and place on baking trays, an inch apart. Use the end of a wooden spoon (or similar) to make a thumbprint indent in each cookie.
  8. Bake for 10 minutes.
  9. When the cookies have cooled slightly, fill each thumbprint with ½ - 1 tsp of Nutella. Use a toothpick to swirl it. Makes 20 cookies.
Recipe by Butter Baking at https://www.butterbaking.com/2012/04/19/mocha-nutella-thumbprint-cookies/