This week’s confections were these guys:

img_8124  Chocolate mint thumbprints and raspberry coconut jam thumbprints.

The chocolate mint thumbprints were made with a recipe from Baked Explorations by Matt Lewis and Renato Poliafito.  The cookie uses cocoa powder with equal parts of melted dark chocolate and Andes’® mints for it’s chocolate-y goodness.  Andes’® mints are those mint chocolates with a layer of green mint sandwiched in the middle – who knew you could use these candies to make a cookie that is minty and decadent all at once?!?!  The cookie is super delicate and crisp with all the melted chocolate and higher sugar to flour ratio.  For the middle filling, the recipe has me melt white chocolate with boiling hot heavy cream.  As you mix the chocolate to melt, you add some peppermint extract to finish it off.  These are amazing.

For the Raspberry coconut jam thumbprints, I used Ina Garten’s, or the Barefoot Contessa’s, recipe from her book, Barefoot Contessa Family Style.  The recipe can been found here as well:   I love this recipe!  It’s coconut laced shortbread is fantastic.  I have made this recipe many, many times and have tried it with all sorts of flavors of jam.  (  My favorite, though, is the thumbprint with raspberry jam, which is also what Ina recommends.  She knows best!

Together, they look like jewels – pears and gems.  And they were devoured within minutes!!

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