LCBO Food & Drink Holiday 2021

SWEET DELIGHTS

SPARKLING TRIPLE CHOCOLATE THUMBPRINTS WITH RUBY CENTRES

These two-bite sweeties are rolled in crunchy sugar, baked soft in the centre and filled with ruby chocolate. Making the cute-as-a-button cookies is a fun, festive holiday activity. Made from special cocoa beans, ruby chocolate is pink, tart and tastes somewhere between milk and white chocolate. Loblaws sells it under their PC brand. 1 1/2 cups (375 mL) all-purpose flour 1/3 cup (80 mL) unsweetened cocoa powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt 1/2 cup (125 mL) unsalted butter, at room temperature 1/2 cup (125 mL) granulated sugar 1/3 cup (80 mL) packed light brown sugar 1 egg

1 tsp (5 mL) pure vanilla extract 1 tsp (5 mL) instant espresso powder (optional) 1/4 cup (60 mL) chopped 70% chocolate or dark chocolate chips, melted, cooled 1/4 cup (60 mL) turbinado sugar 5 oz (140 g) chopped ruby chocolate GARNISH (OPTIONAL) 1/4 cup (60 mL) chopped ruby chocolate, melted 1/4 cup (60 mL) chopped dark chocolate, melted 1 Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper. 2 In a medium bowl, whisk flour, cocoa, baking soda and salt. Set aside. 3 In a large bowl, beat together butter, granulated sugar and brown sugar using a hand mixer

on medium speed until smooth and creamy, 2 to 3 minutes. Add egg, vanilla and espresso pow- der, if using, and beat until com- bined, about 1 minute. Scrape down bowl. Add dark chocolate and beat for 30 seconds. 4 Add flour mixture and beat on low until just combined. Wrap in plastic wrap and press into disc. Refrigerate for 10 minutes. 5 Roll 1 tbsp (15 mL) portions of dough into balls, then roll in turbinado sugar. Arrange 1 inch (2.5 cm) apart on prepared pans. Press thumb or handle end of wooden spoon into centre of each ball to create 1/2-inch (1 cm) deep well and 1 1/2-inch (4 cm) wide round. Pinch together any cracks around edges. Repeat with remaining balls.

6 Bake, 1 sheet at a time, until edges are set and begin to crack, 10 to 12 minutes. Using end of wooden spoon, gently press centres again, as dough will puff during baking. Cool for 5 minutes, then transfer to cooling rack to cool completely. 7 Place ruby chocolate in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth. Cool for 5 minutes. 8 Spoon 1 tsp (5 mL) mixture into each cookie well and let cool completely. Drizzle a spoonful of melted ruby choc- olate and dark chocolate over each cookie, if desired. Store in an airtight container for up to 5 days.

Makes 48 cookies

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HOLIDAY 2021 FOOD & DRINK