Consider me a geeky sustenance blogger, yet I've genuinely been SO eager to impart these treats to you folks! In the wake of testing, creating, tasting, shooting, all the more tasting, composing, altering, some all the more tasting and a decent night's rest (longing for all the more tasting, obviously), I am at long last here to give everything away on my most recent treat formula that I believe you're truly going to adore. Truly.
These Neapolitan thumbprint treats include the three basic kinds of Neapolitan dessert — chocolate, vanilla and strawberry — in one treat. Make one sugar treat mixture, isolate it in two, season one half with chocolate, at that point prepare them together in a half-chocolate-half-vanilla thumbprint treat. At last, fill every one with a crisp strawberry imperial icing that is smooth and velvety and marginally drippy and overflowing with berry season. At that point, eat up. You can do this!
Rich sugar treat mixture is partitioned into vanilla and chocolate flavors, prepared into a rich, chewy treat and loaded up with a new strawberry imperial icing focus. Each nibble poses a flavor like your preferred Neapolitan dessert in treat structure!
- For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup sparkling sugar, for rolling (optional)
- For the strawberry royal icing:
- 1/4 cup chopped fresh strawberries (stems removed)
- 1 to 1 1/4 cups powdered sugar
- 1/2 tablespoon unsalted butter, very soft (but not melted)
- 1 dash vanilla
Instructions
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat 1 cup butter on medium-high speed 1 to 2 minutes until smooth and creamy. Add sugars; beat on medium-high speed 1 to 2 minutes until light and fluffy.
- Add egg yolk and 1 teaspoon vanilla; beat on low speed until just combined.
- Gradually add flour and salt, beating on low speed after each addition until just combined.
- Divide dough in half; keep one half of dough in bowl, and place second half of dough in a separate bowl.
- To dough in mixing bowl or stand mixer bowl, add cocoa powder. Beat on low speed until cocoa powder is fully incorporated into dough.
- Roll each batch of cookie dough into approximately 24 1/2-inch balls. Press together one sugar cookie dough ball and one chocolate cookie dough ball; roll gently between hands to form one single 1-inch dough ball (to form about 24 cookies total). Place sparkling sugar in a shallow bowl. Roll each cookie in sugar to coat, then place on a rimmed baking sheet. Press thumb gently into center of each cookie to form indentation, about 1/2-inch deep. Freeze unbaked cookies uncovered 30 minutes, or refrigerate, covered, for at least 2 hours.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Transfer half of chilled cookies to prepared baking sheet, spaced 2 inches apart (if baking in batches, keep remaining cookies in refrigerator, NOT freezer, until ready to bake).
- Bake cookies 10 to 12 minutes until just set. Use a spatula to transfer cookies to cooling rack to cool completely.
- To make the strawberry royal icing: In the small bowl of a food processor, process strawberries and 1 tablespoon powdered sugar until a puree forms. Transfer to a small mixing bowl. Stir in remaining powdered sugar (start with 1 cup), 1/2 tablespoon butter and dash of vanilla until a smooth icing forms. Add more powdered sugar as needed to form a smooth, thick but slightly drippy icing.
- Spoon approximately 1/2 to 1 teaspoon icing into center of each cookie.* Refrigerate cookies until icing is just set, about 20 to 30 minutes.
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