Mole Thumbprints

Ingredients: Dough: 4 tbsp. butter 4 tbsp. finely minced shallots 1/2 tsp. dehydrated minced garlic or 4 cloves fresh minced garlic 1/2 cup vegetable broth 2 tsp. Mexican Mole 1/2 tsp. salt 1 tsp. white sesame seeds 1/2 cup all-purpose flour 2 large eggs 2 tbsp. sour cream Mole Filling: 1 tbsp. Mexican Mole 4 tsp. cranberry juice 2 tsp. olive oil 1 tsp. peanut butter 20-24 raisins 60-72 pepitas (raw pumpkin seeds)

Directions: Preheat oven to 400°F. In a saucepan over medium-high heat, melt butter and sauté shallots for 2-3 minutes. Stir in garlic and add vegetable broth. Add 2 tsp. Mexican Mole, salt and sesame seeds and bring to a boil. Reduce to a simmer, add the flour and stir vigorously, forming the mixture into dough. Remove from heat, let cool for 5 minutes and transfer to a large bowl. Add sour cream and eggs to dough, using a wooden spoon to stir mixture until completely incorporated. Transfer dough to a pastry bag fitted with a ˝ inch tip or a Ziplock with a ˝ inch of the corner cut off. Pipe 1˝ inch wide dollops onto a parchment lined baking sheet, 1-2 inches apart. To make thumbprints, dampen your thumb and press down in the center of each dollop. Bake for 25-30 minutes. Meanwhile, mix together the Mexican Mole, cranberry juice and oil. Add peanut butter and mix until silky smooth. After removing thumbprints from the oven, carefully press down on any thumbprints that may have risen. Place a raisin in each thumbprint and then spoon in enough mole filling to cover the raisin. Decorate with 3 pepitas each and place back into the oven for 10 more minutes or until pepitas are lightly browned. Remove and serve warm. Yields: 20-24 thumbprints Thanks to: Mike Johnston, Savory Spice Shop Founder

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