So it's a new year and I want it to be all about balance. Starting now.
These cookies are brown with a splash of color.
They also have smaller amounts of butter and sugar, also New Year appropriate since many people are all about reducing in January to compensate for holiday indulgences.
I found these cookies in a little Christmas baking book I picked up here in Germany last year. The cookies were titled Cinnamon Balls and were filled with white chocolate. I think they are more thumbprints than ball cookies. I had some leftover milk chocolate to use up so I swapped it for the white they used in the book. I know it's a bit lame to keep baking out of a Christmas cookbook after the fact but I've saved a few un-Christmassy recipes in this book for January.
The first batch I made came out way to dry so I have made some adjustments.
Cinnamon Chocolate Thumbprint Cookies
(Adapted from Zimtkugeln recipe from Weihnachts-Backen, Verlag Zabert Sandmann München 2008)
|I love this bowl I bought in the Maldives. It has cinnamon sticks embedded in the wood and smells amazing.|
- 6 tablespoons butter
- 1/2 cup brown sugar
- 1 egg yolk
- 1/2 cup sour cream
- 2 cups AP flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 6 ounces milk chocolate chopped
- Preheat oven to 350 degrees F and line 2 baking trays with baking paper.
- Cream together the butter and sugar.
- Add the egg yolk and then the sour cream, mixing throughly after each addition.
- In a separate bowl whisk together the flour, baking powder, salt and cinnamon.
- Add the dry ingredients to the butter/sugar mixture and mix until blended. Roll the dough into a big ball.
- Using a teaspoon or a cookie scoop, one at a time, take a piece out of the dough and roll into a ball.
- Place it on the cookie sheet and flatten a bit with the heel of your hand. Using your thumb or the handle of a wooden spoon, create and indentation in the middle.
- Bake for about 15 minutes or until they brown slightly.
- When cookies have cooled, melt chocolate in the microwave* and fill a pastry bag fitted with a #3 tip (or just snip a small hole in the tip) with the chocolate and swirl it into the indentations in the middle of the cookies. I had some leftover blue chocolate so I heated that up as well and swirled it on top of the milk chocolate to create the design.
*The book suggests this shortcut: Put the chopped milk chocolate in a double boiler in a zip lock bag. Heat until melted and then snip a corner off the bag to fill the cookies.