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Chocolate Thumbprints https://www.metro.ca/userfiles/image/recipes/biscuits-moules-au-chocolat-10221.jpg PT15M PT10M PT55M
Whisk dry ingredients in medium bowl.Add melted butter, maple syrup, milk and eggs.Stir until ingredients are combined.Shape dough into a ball and cover.Refrigerate the dough until firm, about 20 to 30 minutes.Preheat the oven to 325°F (165°C).Line two baking sheets with parchment paper and set aside.Place the confectioners' sugar in a bowl.Remove the dough from the refrigerator and scoop 1 Tbsp. (15 mL) size and roll it into a ball.Drop the ball in the confectioners' sugar and coat the outside.Place coated ball on cookie sheet.Flatten slightly and press thumbprint into the centre.Fill centre of cookie with decorations.Repeat until dough is finished.Space the cookies two inches apart.Bake cookies until puffed and slightly cracked, about 10 minutes.Let cool 3 minutes, then transfer to rack to cool.
24
4 1 4 4
1 cup (250 mL) spelt flour 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) unsweetened Dutch-process cocoa powder 1 tsp. (5 mL) baking powder 1/2 tsp. (2 1/2 mL) salt 6 Tbsp. (90 mL) unsalted butter, melted 2 large eggs, lightly beaten 2 Tbsp. (30 mL) maple syrup 1/4 cup (60 mL) milk 1/2 cup (125 mL) confectioner's sugar: holiday sprinkles, silver dragees, crushed candy cane, mini chocolate chips for adornment
Chocolate Thumbprints

Chocolate Thumbprints

Rate this recipe
1 Vote
24
servings
0:15
Preparation
0:10
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    spelt flour
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    SELECTION ALL PURPOSE FLOUR

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    $5.99 ea.

    5 kg SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    all-purpose flour
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  • 1/2 cup
    (125 mL)
    granulated sugar
  • 1/2 cup
    (125 mL)
    unsweetened Dutch-process cocoa powder
  • 1 tsp.
    (5 mL)
    baking powder
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 6 Tbsp.
    (90 mL)
    unsalted butter, melted
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    MARANATHA ALMOND BUTTER

    MARANATHA ALMOND BUTTER

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    340 g SELECTED VARIETIES


  • 2
    large eggs, lightly beaten
  • 2 Tbsp.
    (30 mL)
    maple syrup
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    IRRESISTIBLES OR LIFE SMARMAPLET SYRUP

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    540 ml, SELECTED VARIETIES


    SAVE $3.00
    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

    $8.99 ea.

    500 ml


  • 1/4 cup
    (60 mL)
    milk
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    SAVE $1.00
    LACTANTIA PURFILTRE MILK 2 L POST CEREAL OR LIBERTÉ YOGOURT

    LACTANTIA PURFILTRE MILK 2 L POST CEREAL OR LIBERTÉ YOGOURT

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    confectioner's sugar: holiday sprinkles, silver dragees, crushed candy cane, mini chocolate chips for adornment
Imprimer ma sélection

Preparation

Whisk dry ingredients in medium bowl.

Add melted butter, maple syrup, milk and eggs.

Stir until ingredients are combined.

Shape dough into a ball and cover.

Refrigerate the dough until firm, about 20 to 30 minutes.

Preheat the oven to 325°F (165°C).

Line two baking sheets with parchment paper and set aside.

Place the confectioners' sugar in a bowl.

Remove the dough from the refrigerator and scoop 1 Tbsp. (15 mL) size and roll it into a ball.

Drop the ball in the confectioners' sugar and coat the outside.

Place coated ball on cookie sheet.

Flatten slightly and press thumbprint into the centre.

Fill centre of cookie with decorations.

Repeat until dough is finished.

Space the cookies two inches apart.

Bake cookies until puffed and slightly cracked, about 10 minutes.

Let cool 3 minutes, then transfer to rack to cool.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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