![\"\"](\"https:\/\/static.fabfitfun.com\/magazine\/wp-content\/uploads\/2021\/10\/05094554\/thumbprint.jpg\")
<\/h3>\nThumbprint Cookies<\/strong><\/h3>\nTested and perfected in the Sur La Table<\/a> kitchen
\nServings: 20-24 cookies<\/p>\nIngredients
\n6 \u00be ounces (1 \u00bd cups) all-purpose flour, plus more for rolling
\n\u00bd teaspoon baking powder
\n\u00bc teaspoon fine kosher salt
\n4 ounces (1 stick) unsalted butter, room temperature
\n4 \u2154 ounces (\u2154 cup) granulated sugar, plus more for rolling
\n1 large egg
\n\u00bd tablespoon vanilla bean paste
\n\u2153 cup jam, hazelnut spread, or store-bought dulce de leche<\/p>\n
Directions
\nPreheat the oven to 350 F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper.<\/p>\n
In a large mixing bowl, stir together flour, baking powder, and salt.<\/p>\n
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.<\/p>\n
Beat in the egg and vanilla bean paste on medium speed for 30 seconds. Scrape down the sides of the bowl using the spatula from the Sur La Table 4-Piece Silicone Utensil Set<\/a>. Turn the machine off.<\/p>\nAdd the flour mixture and beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and the dough is smooth, about 30 seconds. Wrap dough in plastic wrap, pat it into a 7-inch square and refrigerate until chilled and firm, at least 1 hour.<\/p>\n
Using a small ice-cream scoop, measure a \u00bd ounce spoonful of the dough and roll them into balls. In a small bowl, add \u00bd cup of granulated sugar. Roll the balls in the sugar and transfer to the prepared baking sheets. Using your thumb or the round end of a wooden spoon, make an indentation in the center of each cookie. Spoon each indentation with \u00be teaspoon of either jam, hazelnut spread, or dulce de leche. Bake for 12 to 15 minutes or until slightly firm.<\/p>\n
Using a slotted turner, move the cookies from the baking sheets onto a cooling rack. Serve immediately.<\/p>\n
\nSpiked Oat Milk Hot Chocolate<\/strong><\/h3>\nRecipe by Brandi Chang @brandichang<\/a>
\nServings: 2<\/p>\nIngredients:
\n2 cups oat milk
\n\u00bd cup dark chocolate
\n2 tablespoons raw cacao powder
\n1 tablespoon coconut sugar
\n2 ounces bourbon
\nNon-dairy coconut whipped cream
\nDark chocolate, finely shaved<\/p>\n
Directions:
\nIn a microwave-safe bowl, warm dark chocolate in the microwave oven for thirty seconds. Remove and stir until smooth. Pour \u00bd tablespoon of melted chocolate into each chocolate bomb mold of the Bennkai Hot Chocolate Bomb Maker<\/a> and brush the melted chocolate up the sides until evenly coated.<\/p>\nPlace prepared molds into the freezer for five to ten minutes. Remove from the freezer and apply a second coat of chocolate. Freeze for five minutes.<\/p>\n
In a separate bowl, combine cacao powder and coconut sugar. Mix together to incorporate. Carefully remove the chocolate domes from molds and set aside. Add 1 \u00bd tablespoons of the cacao powder mixture into the bottom of half of the available domes (the others will remain empty and serve as the tops).<\/p>\n
Heat a pan over low-medium heat for one minute and turn off heat. Take an empty dome and turn over to melt the edges on the warm saucepan for about five seconds, or until slightly melted. Lay on top of a cacao-filled dome, gently press to seal and create a full sphere. Repeat with the remaining molds and place back into the freezer to keep cool.<\/p>\n
In a small saucepan, warm oat milk over low heat and whisk until steaming, about one to two minutes. Remove from the heat. Do not let come to a boil.<\/p>\n
Using the Masontops Holiday Cocktail Shaker<\/a>, add bourbon and steamed oat milk. Shake until combined.<\/p>\nRemove chocolate spheres from the freezer and place one onto the bottom of each mug. Pour and divide bourbon-oat milk mixture over the chocolate bomb and watch melt. Using the Epare Milk Frother<\/a> (or spoon) mix together so that the cacao mixture evenly melts and becomes smooth. If necessary, reheat in the microwave oven and serve hot. Optional to serve with a dollop of plant-based coconut whip cream and dark chocolate shavings.<\/p>\nxx, The FabFitFun Team<\/p>\n
\nServings: 20-24 cookies<\/p>\n
Ingredients
\n6 \u00be ounces (1 \u00bd cups) all-purpose flour, plus more for rolling
\n\u00bd teaspoon baking powder
\n\u00bc teaspoon fine kosher salt
\n4 ounces (1 stick) unsalted butter, room temperature
\n4 \u2154 ounces (\u2154 cup) granulated sugar, plus more for rolling
\n1 large egg
\n\u00bd tablespoon vanilla bean paste
\n\u2153 cup jam, hazelnut spread, or store-bought dulce de leche<\/p>\n
Directions
\nPreheat the oven to 350 F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper.<\/p>\n
In a large mixing bowl, stir together flour, baking powder, and salt.<\/p>\n
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.<\/p>\n
Beat in the egg and vanilla bean paste on medium speed for 30 seconds. Scrape down the sides of the bowl using the spatula from the Sur La Table 4-Piece Silicone Utensil Set<\/a>. Turn the machine off.<\/p>\n Add the flour mixture and beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and the dough is smooth, about 30 seconds. Wrap dough in plastic wrap, pat it into a 7-inch square and refrigerate until chilled and firm, at least 1 hour.<\/p>\n Using a small ice-cream scoop, measure a \u00bd ounce spoonful of the dough and roll them into balls. In a small bowl, add \u00bd cup of granulated sugar. Roll the balls in the sugar and transfer to the prepared baking sheets. Using your thumb or the round end of a wooden spoon, make an indentation in the center of each cookie. Spoon each indentation with \u00be teaspoon of either jam, hazelnut spread, or dulce de leche. Bake for 12 to 15 minutes or until slightly firm.<\/p>\n Using a slotted turner, move the cookies from the baking sheets onto a cooling rack. Serve immediately.<\/p>\n Recipe by Brandi Chang @brandichang<\/a> Ingredients: Directions: Place prepared molds into the freezer for five to ten minutes. Remove from the freezer and apply a second coat of chocolate. Freeze for five minutes.<\/p>\n In a separate bowl, combine cacao powder and coconut sugar. Mix together to incorporate. Carefully remove the chocolate domes from molds and set aside. Add 1 \u00bd tablespoons of the cacao powder mixture into the bottom of half of the available domes (the others will remain empty and serve as the tops).<\/p>\n Heat a pan over low-medium heat for one minute and turn off heat. Take an empty dome and turn over to melt the edges on the warm saucepan for about five seconds, or until slightly melted. Lay on top of a cacao-filled dome, gently press to seal and create a full sphere. Repeat with the remaining molds and place back into the freezer to keep cool.<\/p>\n In a small saucepan, warm oat milk over low heat and whisk until steaming, about one to two minutes. Remove from the heat. Do not let come to a boil.<\/p>\n Using the Masontops Holiday Cocktail Shaker<\/a>, add bourbon and steamed oat milk. Shake until combined.<\/p>\n Remove chocolate spheres from the freezer and place one onto the bottom of each mug. Pour and divide bourbon-oat milk mixture over the chocolate bomb and watch melt. Using the Epare Milk Frother<\/a> (or spoon) mix together so that the cacao mixture evenly melts and becomes smooth. If necessary, reheat in the microwave oven and serve hot. Optional to serve with a dollop of plant-based coconut whip cream and dark chocolate shavings.<\/p>\n xx, The FabFitFun Team<\/p>\n
\nSpiked Oat Milk Hot Chocolate<\/strong><\/h3>\n
\nServings: 2<\/p>\n
\n2 cups oat milk
\n\u00bd cup dark chocolate
\n2 tablespoons raw cacao powder
\n1 tablespoon coconut sugar
\n2 ounces bourbon
\nNon-dairy coconut whipped cream
\nDark chocolate, finely shaved<\/p>\n
\nIn a microwave-safe bowl, warm dark chocolate in the microwave oven for thirty seconds. Remove and stir until smooth. Pour \u00bd tablespoon of melted chocolate into each chocolate bomb mold of the Bennkai Hot Chocolate Bomb Maker<\/a> and brush the melted chocolate up the sides until evenly coated.<\/p>\n