HAPPY NEW YEAR.. I hope everyone had a safe and joyous holiday season.
I made some thumbprint cookies with chocolate ganache filling. I used the thumbprint cutters from Williams Sonoma. For this recipe I used Carbquik flour but almond flour works as well.
1 1/2 cups Carbquik
1/2 cup salted butter, cold and cut into chunks
1/2 cup swerve granular
1/2 tsp vanilla extract
1/4 tsp almond extract
Preheat the oven to 350 degrees, and line cookie sheets with parchment paper (I baked 2 sheets)
In a medium bowl, sift flour then set aside.
In a large bowl cream together the butter and sugar until combined and fluffy. Add the egg and extracts, mixing until combined.
Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. ( I used a hand mixer)
Separate dough into two and place one between 2 sheets of parchment paper. Roll out to about 1/4 inch and cut as many shapes from the dough as possible spacing about 2 inches apart on prepped baking sheets.
Place the cookie sheet in the freezer for 10 minutes.
Remove after 10 minutes and bake for 12 minutes. The baked cookies will not change much in color.
Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes then remove to cooling rack.
You can fill with sugar free jelly or chocolate. For the filling melted the chocolate chips with the butter and added the sugar.
For the Chocolate Ganache, I heated on a low heat the ingredients below.
Choczero chocolate chips
2 tbsp butter
1 tsp Swerve confectioners sugar