Part Whole Wheat Thumbprint Cookies with Chocolate Filling [Eggfree Recipe]

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These cute looking, buttery and melt-in-mouth cookies had been on my list for quite sometime but, I got a chance to bake them only lately for a Christmas get-together at my place. Filled with a decadent chocolate filling, these were an instant hit, especially among kids. Initially I had planned to fill these cookies with my homemade plum coulis, the recipe of which I uploaded last summer, but unfortunately I could not find good ripe plums at the grocery store near our home...and since I had to do other preparations for the gathering as well, I thought of skipping preparing the coulis and instead went ahead with a short cut of using store-bought chocolate sauce. Nevertheless, the results were completely satisfying with loads of appreciation from the guests...at the end that is what counts the most 😜

Part Whole Wheat Thumbprint Cookies with Chocolate Filling [Eggfree Recipe]


Now coming to some intricacies involved in the procedure of making these little beauties. The dough is basically a shortbread dough which can be a little tough to handle sometimes because while shaping it you tend to get a lot of cracks; and since I have used wholewheat flour, that too without any egg, my cookies came out with a considerable amount of cracks as you can notice in the pictures. Having said that, what I believe is, these cracks add a more rustic charm to the cookies, making them actually look home-baked 😊 agree??

So, next yo may have a question how to avoid these cracks? Well, firstly, you can go ahead and prepare the dough with only the all purpose flour. Secondly, for a smoother outer crust, you can also add an egg yolk that will not only bind the cookie well but will also lend it a richer texture.

There is one more important point that you need to take care off while baking the shortbread cookies;  the shaped cookies need to be chilled in the refrigerator before placing them in the oven. This will ensure they do not spread out while baking, because if that happens, entire shape would be lost and you would end up with a flat cookie. I am sure you would not want that so, make sure to chill your shaped cookies well.

Now, enough of talking, let's get started with the recipe.

Ingredients (yields 15 to 18 cookies)

Whole wheat flour - 1/2 cup
All purpose flour - 1/2 cup
Corn flour - 1/2 tbsp
Butter (soft, at room temperature) - 1/2 cup
Castor sugar - 1/4 cup
Vanilla extract - 1 tsp

Part Whole Wheat Thumbprint Cookies with Chocolate Filling [Eggfree Recipe]

Method

1. Cream the butter and sugar until it resembles a pale and light texture.
2. Next, mix in the vanilla essence and again whisk for a minute.
3. Now using a spatula, fold in the flours. Dough should start getting together. Do not over mix.
4. Once the dough is formed, pinch out small lime sized portions and shape into balls.
5. Using your thumb, index finger or any spoon with a rounded edge, make small indentation in each ball.
6. Place these shaped balls/cookies covered with a cling wrap in the refrigerator for about an hour.
7. Preheat your oven to 180 degrees C for 10 minutes and pop these chilled cookies in the oven on a parchment lined baking sheet.
8. Bake them for 12 to 14 minutes or until they are just slightly brown from the edges.
9. Take them out. They would be soft. While they are hot, using a rounded edged spoon redefine the indentation and transfer them onto a wire rack.
10. When they are cooled to room temperature, fill up with any filling of your choice, be it chocolate sauce, caramel sauce, dulce de leche or even any fruit jam.


Part Whole Wheat Thumbprint Cookies with Chocolate Filling [Eggfree Recipe]

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- Anshu

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