i don’t even have words.
let me start with this…
i had initially written the body of this post friday night while, like many others, i was glued to my tv trying to take in the day’s events. normally, i’m a complete smartass and sarcastic and any other word you can think of similar. that is my honest personality. but with these events, i feel that i can take a moment from that. i can be serious and honest. especially since it feels like anything i have to say is irrelevant. my heart is absolutely broken for the people in the community of newtown, ct. it weeps the deepest tears.
like i said, i was going to be smartassy about my cookie exchange that was inspired by the food blogger cookie swap. but that smartassiness can be put aside for one post. i am not a serious person by nature but in light of what happened, i’m going on the serious side of the cookie exchange.
i am so thoroughly excited that i participated in the food blogger cookie swap and was inspired to host one with my friends. while not everyone that i would have liked to have been there could attend, the friends that were involved hold an absolutely unbelievable place in my heart and i could not have been happier than to have them all together. at this time of year, especially with what has transpired recently, i feel like it is a time to hold your family close to you, even if its family who do not have the same blood running through their veins. my friends are some of my most cherished “things”.
i take this serious note because there are two things that help me… cooking and writing. i know there is very little i can personally for the community of newton other than send my deepest, heartfelt prayers that they find peace but if i could, i would send every single person that lives in that community these cookies.
hot cocoa thumbprints
- 3/4 c flour
- 1/4 c cocoa
- 1/4 tsp salt
1/4 c semisweet chocolate chips
- 1/2 c butter, softened
- 1/4 c sugar + more for rolling
- 1/2 tsp cinnamon
- 1 egg yolk, room temp
- 1/2 tsp vanilla
- sift together flour, cocoa and cinnamon; set aside. melt the chocolate chips in a double boiler until smooth; set aside to cool slightly.
- beat together butter, sugar & salt until pale and fluffy. mix in yolk, vanilla, and melted chocolate chips. on low speed, mix in the flour/cocoa mixture and mix until just combined. refrigerate 1 hour, covered.
- preheat oven to 350F and line a baking sheet with parchment/silpat.
- put 6 tbs of sugar into a bowl for rolling. using a cookie scoop, scoop cookie dough into 3/4 in balls; roll in the sugar to coat. place balls 1 in apart on the cookie sheet; press center down slightly with your thumb. bake 10 min. press centers again with the end of a wooden spoon making 3/4 in indentations. bake until slightly cracked and set, about 5 min. cool completely before filling with marshmallow buttercream.
- 1 tbs vanilla
- 1 7 oz jar marshmallow creme
- 3 c powdered sugar
- 1 c (2 sticks) butter, softened
- beat butter until creamy. add in marshmallow creme, beat 2-3 min before adding the vanilla. on low, beat in 1 c of powdered sugar at a time; beat 2-3 min more.
these cookies were absolutely fantastic. and that buttercream… well i’m kinda obsessed. as in this is my new favorite buttercream and it will be making an appearance again. you can bet on that.
oh and you might notice mine aren’t rolled in sugar… because i totally forgot so just pretend like its there k?
hold on a little tighter to those that are dear to you tonight.