Ingredients
- 1 cup butter
- 3/4 cup sugar
- 1 large egg, room temperature
- 2 teaspoons Irish cream liqueur
- 1-2/3 cups plus 1/4 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Coarse sugar
Ganache:
- 5 ounces white baking chips
- 2 tablespoons plus 1-1/2 teaspoons Irish cream liqueur
Directions
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and Irish cream. In a separate bowl, whisk together flour, cocoa, baking powder, and salt; gradually beat into the creamed mixture.
Shape dough into 1-inch balls and roll in coarse sugar. Place 1 inch apart on parchment-lined baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle.
Bake until edges are set, 8–10 minutes. Remove from pans to wire racks.
Meanwhile, prepare the ganache. In a microwave-safe bowl, combine white baking chips and Irish cream. Microwave uncovered on high for 1 minute; stir. Continue microwaving in 15-second intervals, stirring between each, until smooth.
Fill each cookie with ganache and let stand until set.
Nutrition Facts (per cookie): 109 calories, 6g fat (3g saturated), 17mg cholesterol, 59mg sodium, 13g carbohydrate (8g sugars), 1g protein.
Source: Chocolate Thumbprint Cookies with Irish Cream Ganache