It’s funny how little things can trigger memories. For example, the other day I was at Target when I spotted the seasonal strawberry shortcake coffee that Dunkin Donuts makes, and my mind was instantly transported to San Diego since that’s where the hubby and I were last year during Valentine’s Day. I had bought the strawberry coffee to try it out since I was in the Valentine’s spirit, and since I figured it would be much better than the coffee our hotel provided (it was). And, while I didn’t have an oven to do any Valentine’s baking last year (I had plenty of amazing guest posters to make up for that!), I’m whipping up a few things this time around, including these delightful strawberry thumbprints. If you’re not a fan of white chocolate, feel free to substitute milk or dark chocolate for the ganache; you can use a seedless raspberry jam instead of strawberry if you’d like as well. Just make these for someone special in your life, and enjoy them together!
- 1 stick unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 4 Tbsp strawberry jam
- 2 cups + 2 Tbsp flour
- 1/8 tsp salt
For the ganache:
- 3/4 cup heavy cream
- 8 ounces white chocolate
To make the ganache, pour the chocolate into a medium-sized bowl. In a saucepan, scald the cream (bring it almost to a boil). Turn off the heat and pour the cream over the chocolate, stirring until the chocolate melts and the mixture is smooth. Then, to speed the cooling process, pour the ganache into a room-temperature bowl. Cover the surface with plastic wrap and refrigerate until almost firm.
To make the cookies, preheat the oven to 350 degrees and line a large baking sheet with parchment paper. In a medium bowl, cream together the butter, sugar, vanilla, and jam. In a small bowl, whisk together the flour and salt. Gradually beat the flour mixture into the jam mixture. Roll the dough into 1″ balls and press to slightly flatten them. Using the back of a teaspoon, press a small hole in the center of each cookie. Place the cookies an inch apart on the baking sheets.
Bake about 10 minutes or until cookies are lightly browned on the bottom. Remove to a wire rack to cool.
Once cooled, fill the cookies with the chocolate ganache. Store any leftover cookies in an airtight container in the refrigerator.