|| Thumbprint Cookies || Cream butter, sugar, salt, vanilla and zest together in a mixer with a paddle attachment. Mix well for about a minute. Sift the flour and then add to the butter and mix until it forms a ball.

Remove the dough ball and place on a clean surface to roll out. You won’t need to dust the surface since the dough won’t be sticky. Roll into a long log about 1 1/2 to 2 inches thick and place on plastic wrap and cover. Set in the fridge to firm up for about 30 minutes.

Once the dough has set, preheat the oven to 350 degrees. Cut the dough three quarters of an inch and place on a cookie sheet. Bake for 12 minutes, take it out and push down in the middle with a 1/2 teaspoon measurement. Place back in the oven to bake for another 10 minutes. Once the cookies are done you may need to press the centers down again.

|| Salted Ganache || Put the chocolate chips, cream, butter and salt in a double broiler and melt all together until it turns into a smooth consistency. Once it has cooled down (only slightly) place the ganache into a pastry bag, cut a small opening and squeeze into the center of the cookies. Sprinkle the finished cookies with Jacobsen Sea Salt and enjoy!