Bittersweet Chocolate Peppermint Thumbprints

finecooking.com

Lisa Barron

subheading: For the cookies:

8 Tbs. (4 oz./113 g) unsalted butter, softened

1⁄3 cup (2 to 3⁄8 oz./67 g) firmly packed light or dark brown sugar

1⁄4 cup (3⁄4 oz./20 g) unsweetened natural cocoa powder, sifted if lumpy

1⁄4 tsp. table salt

3⁄4 tsp. pure vanilla extract

1⁄8 tsp. pure peppermint extract

1 cup (4-1⁄2 oz./128 g) unbleached all-purpose flour

subheading: For the filling and assembly:

2 oz. (57 g) bittersweet chocolate, chopped (⅓ cup)

3 Tbs. (1 to 1⁄2 oz./42 g) unsalted butter, cut into 4 pieces

1⁄3 cup (1 to 5⁄8 oz./46 g) chopped peppermint hard candies

Directions at finecooking.com

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