Directions

1. Line a sheet pan with parchment paper. Separate dough into individual rounds or 12 portions, and soften at room temperature until pliable, 20-30 minutes. Roll dough into 12 balls and place on the prepared sheet pan.
2. Use your thumb to make indentions in the center of each dough ball. (If dough cracks a lot, let it stand at room temperature a little longer and smooth out cracks with your finger.) Refrigerate pan for 30 minutes. Meanwhile, preheat oven to 325°.
3. Bake cookies in the center of the oven until set, 10-11 minutes. Remove from oven and use the end of a wooden spoon to re-press the indentions in the center of each cookie. (It is normal for the cookies to spread some. The indentions will hold their shape after being pressed with the wooden spoon. The idea here is to create a crater to hold the silky ganache filling.)