Vanila-coko keksici/Chocolate thumbprints

Please scroll down for English version

Po broju mojih slika sigurno zakljucujete da su mi se ovi keksici jako svideli. Veoma jednostavna priprema, odlican ukus i fino izgledaju... pa sta bi jos covek mogao pozeleti :)



Potrebno za testo:

113 gr maslaca, sobne temperature

70 gr secera u prahu, prosejanog
¼ kasicice soli
1 kasicica ekstrakta od vanile
175 gr brasna, prosejanog

Potrebno za punjenje keksica:
2 kasike (28 gr) maslaca, sobne temperature
56 gr cokolade za kuvanje, iseckane na sitnije komadice
1 kasicica svetlog kukuruznog sirupa ili meda

Priprema:

Zagrejati rernu na 180 stepeni. Veliki pleh obloziti papirom za pecenje.

Izmiksati penasto maslac, secer, so i ekstrakt od vanile (miksati oko 2 minuta). Dodati brasno pa jos malo miksati da se sve poveze.
Vaditi smesu kasicicom pa oblikovati kuglice velicine oraha. Redjati kuglice u pripremljen pleh sa razmacima oko 2,5 cm izmedju njih.

Peci 10 minuta u zagrejanoj rerni. Zatim ih izvaditi pa prstom (palcem) ili kasicicom za merenje napraviti otisak u sredini svakog keksica.

Vratiti u rernu i peci jos 7-9 minuta ili dok rubovi keksica ne porumene. Izvaditi i ostaviti da se ohlade.



U serpici izmesati cokoladu, maslac i kukuruzni sirup (med) pa istopiti na laganoj vatri ili na pari (ne treba da prokuva). Kad se sve istopi i poveze skinuti sa vatre. Puniti praznine na ohladjenim keksicima pa ostaviti da se cokolada stegne a zatim uzivati :)

U originalnom receptu stoji da je ova kolicina fila previse za ovaj broj keksica, ja nisam imala viska. Bilo je taman, za poslednji keks sam bukvalno nagrebala fil iz posudice.

Od ove kolicine dobila sam 17 keksica koji su na brzinu nestali ;)

English version:
Chocolate thumbprints
(recipe adapted from here)

Cookie dough:
½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (70g) confectioners' sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ¼ cups (175g) all-purpose flour, sifted

Filling:
2 tablespoons (28g) unsalted butter, room temperature
56g (2oz) semisweet chocolate, chopped
1 teaspoon light corn syrup

Preheat the oven to 180ºC/350ºF; line two baking sheets with baking paper.
Start by making the dough: in the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high, until a dough forms – it won’t be sticky.
Roll dough by teaspoonfuls into balls, and place 2.5cm (1in) apart onto prepared sheets. Bake for 10 minutes, remove from oven, and press thumb* into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
Make the filling: combine chocolate, butter, and corn syrup in a small heatproof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture – there will be some filling left, even though I halved the filling recipe without halving the dough recipe.

* I used this measuring spoon to make the indentations on the hot cookies