Chocolate Thumbprint Cookies with Chambord-Mascarpone Filling – also known as my favorite cookies of all time

Chocolate thumbprint cookies with mascarpone chambord filling

chambord mascarpone cookies

From the archives: This was originally published on 2/14/10, however I’ve noticed renewed interest with the holidays coming up. People have been using this recipe for Christmas cookie swaps or holiday baking exchanges. And why not? It’s elegant and tasty! So read on for the recipe!

My mom found the recipe for these cookies in our local newspaper’s holiday cookie contest. When she makes them, they look like they came out of a professional bakery. When I make them, they look like they were a 5-year-old’s first baking project. But it doesn’t really matter because, lucky for us, they’re delicious either way.

I’m not going to lie to you; they’re a lot of work. You have to make the dough, chill the dough, roll the dough and coat in sugar, make the filling, fill the cookies, and then melt and pipe chocolate over the top. But, again, these are my favorite cookies ever and I will gladly put in the work because the end product is just so fantastic.

The cookies are flavorful and crunchy on the outside. The filling is creamy, sweet, and full of berry flavor. The chocolate topping is deep and rich and perfectly complements the cookies. They are ideal to serve to company because they have the right combination of fancy-schmancy and homemade rustic-ness about them.

The combination of Chambord and mascarpone is a winner. The Chambord gives the filling a rich berry flavor. You can substitute any berry liqueur or brandy. I bet cherry brandy or creme de cassis would be great here. Or you can leave out the alcohol altogether and add a teaspoon of raspberry extract. Mascarpone is awesome – creamy and fresh and yummy. If you can’t find any at your local grocery store, you can actually make your own. You could probably also substitute cream cheese, but I haven’t tried that so I don’t know how it would taste.

But you have to make them! I’ve never had anything like these cookies before. The flavor combination is unbelievable.

Read the recipe and the rest of the post here…


Buttery Shortbread Cookies

When anyone mentions dessert, we tend to think of ooey-gooey concoctions dripping in chocolate, filled with creamy frosting, or drizzled in caramel. “Plain” old shortbread doesn’t usually come to mind. Well, these cookies are here to change all that. They are bursting with the flavor of butter, the aroma of vanilla, and a nice hint of background saltiness. When you bite into one, it crumbles beautifully in your mouth and then melts away as you chew.

These cookies are the perfect vehicle for jam. Or, like in the first picture, lemon curd. Or you can just smother it in frosting. But I feel like that would overwhelm the shortbread as a unique and delicious flavor all on its own. These are a great ending to a nice meal. Serve with coffee for dipping!
Read the recipe and the rest of the post here…

Chewy Chocolate Fudge Cookies

I made these warm, gooey, fudgey, chocolaty cookies three times. And they quickly disappeared each time. At first I thought they would be too light because this recipe calls for beaten egg whites. But that fear went away when I bit into one: warm and fudgey in the middle, chewy on the outside.  Make sure not to leave them in the oven for too long – at this high temperature, they can turn from perfect chocolatey consistency to hard and burnt pretty quickly. These cookies will be even better if you use a higher-quality chocolate like Scharffen Berger or Valrhona.

Don’t be afraid of the chili powder! It might seem like an odd ingredient in chocolate chip cookies, but it doesn’t add any spiciness — it just increases the deep flavor of the chocolate.

I highly recommend you make these cookies. They’re delicious and deep and dark and fudgey and gooey and wonderful. They got rave reviews from my family and friends. And they are worth it.

Read the recipe and the rest of the post here…

Soft and Chewy Ginger Cookies

I love to bake these cookies around the holidays – they’re full of spice and perfect on a really cold winter night with a glass of milk. (Soy milk for me because I’m lactose-intolerant!) But I just couldn’t wait for those cold nights to come around. I was craving them. My favorite part about these cookies is that they stay moist and chewy for days if you keep them in some airtight tupperware. And they taste just like gingerbread! (without that hard, brittle texture).

Read the recipe and the rest of the post here…