Hi friends! I’m Jessica, creator of the blog How Sweet it Is. Since 2009, I’ve been sharing my daily rambles and recipes with my invisible internet friends, talking about bacon and cheese and chocolate and the occasional vegetable. I’m so excited to be here because today we are kicking off the Month of Cookies here on the Delish Dish. I’ll be sharing a new cookie recipe with you each week, bulking up your holiday baking list until it’s uncomfortably plump. ‘Tis the season!
Is everyone else having a difficult time controlling their excitement over holiday cookie time? Me too!
The exact emotions that holiday baking evoke inside of me can barely be described. The nostalgia I feel can occasionally be overwhelming to the point where I’m tearing up while frosting a cookie. I mean, I am definitely a bit dramatic, but cookie baking hits me deep in my soul. Cookie baking therapy is a thing.
Even though my ever-growing baking list is beginning to spiral out of control, I can never help but come up with a few more favorites each year. These cookies (adapted from these Chocolaty Caramel Thumbprints) have definitely made the list. If you’re someone who loves a bit of salt with your sweets, these cookies will win you over too.
So much chocolate combined with savory pistachios? Three words: to die for.
My grandma always made a holiday thumbprint rolled in red and green coconut and topped with buttercream. I wanted to take the chocolate route because, well… it’s chocolate. The cookies are quite simple – once you make the chocolate dough and chill it for a bit, you roll it into 1-inch balls. Take about a cup of pistachios and pulse them in your food processor until crumbly, then roll the balls in the egg white wash and through the pistachios.
When it comes to thumbprints, I like to bake them for five minutes, then push my thumb in the center to create the well for the chocolate. A little heat on the thumb is worth it. The cookies bake a bit longer and then once cooled completely, you pour in the fudgiest chocolate ganache. To make the ganache, I simply poured 1/3 cup of warmed heavy cream over eight ounces of chopped high-quality dark chocolate and stirred until it was smooth and thick.
Can hardly take these beauties.
Recipe adapted from Chocolaty Caramel Thumbprints.
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