Orange Poppy Seed Thumbprint Cookies (Bredele 2022)

These Orange Poppy Seed Thumbprint Cookies filled with chocolate ganache are so delicious: Once you eat one, you can't stop!

Prep Time 10

Bake / Cook Time 15

REFREGIRATE 30

Total Time 55

Equipment

Large Bonmat™

Baking Sheet (L)

Mini Round Flexipan®

Rectangular Roul Pat®

Ingredients

ORANGE POPPY SEED THUMBPRINT COOKIES

▢ 24 Tbsp (335 g) butter (3 Sticks | Softened | At Room Temperature)
▢ 2/3 cup (135 g) sugar cane
▢ 1 egg
▢ 1 orange (Zest only)
▢ 1 tsp (5 g) vanilla bean paste
▢ 3 1/4 cups (405 g) all-purpose flour
▢ 1 cup (100 g) poppy seeds

CHOCOLATE GANACHE

▢ 4 oz (115 g) dark chocolate chips
▢ 1/2 cup (120 g) heavy whipping cream

Instructions

ORANGE POPPY SEED THUMBPRINT COOKIES

In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar cane for 4 minutes on medium low speed.
Mix in the egg, orange zest and vanilla bean paste for about 1 minute until well incorporated.
Sprinkle the all-purpose flour. Continue to mix for another minute or until it is just combined. IMPORTANT: Do not over mix. Then, fold the poppy seeds.
Scrape the dough out onto the Roul'Pat™. Cover with a plastic wrap and refrigerate for 30 minutes.

ASSEMBLY

Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
Take your dough out of the refrigerator. Slice a spoonful of dough and roll it between the palm of your hands into a ball.
Transfer your cookie dough onto your Bonmat® and use a rounded teaspoon to create a well.

BAKE!

Preheat oven to 320F/160C. Bake for 15 minutes (Every oven heats differently, monitor your cookies from 12min). It is ready when golden brown around the edge.
Once your Orange Poppy Seed Thumbprint Cookies are out of the oven, let them cool down completely on your baking sheet.

CHOCOLATE GANACHE

Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Your chocolate ganache is ready, enjoy at room temperature.
Gently pour a teaspoon of chocolate ganache inside the well of each cookie. Then let them dry until the chocolate has set, directly on your bonMAT™. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
N.B. Storage is best when placed in a metal box.

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com