Nutty Chocolate-Raspberry Thumbprint Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup dutch-process cocoa |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
8 tablespoons butter, softened (1/4 pound, or 1 stick) |
1 cup sugar |
1 large egg |
1 1/2 teaspoons vanilla extract |
1 cup pecans, toasted and finely chopped |
6 tablespoons seedless raspberry jam |
1/2 cup white chocolate chips, melted |
Directions:
1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
3. Beat butter and sugar together until light and fluffy.
4. Add egg and vanilla and mix until just combined.
5. Add flour mixture, and mix until just combined.
6. Take 1 tablespoon of dough and shape into a 1 ball.
7. Roll in nuts.
8. Repeat with remaining dough.
9. Place dough balls 2 apart on baking sheets lined with parchment paper.
10. Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
11. Fill indentations with jam.
12. Bake until cookies are set, about 10 minutes.
13. Cool 5 minutes on cookie sheets, then remove to racks.
14. When cookies are cooled, drizzle with melted chocolate.
15. These can be stored in an airtight container at room temperature for up to 3 days.
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