Nutty Chocolate-Raspberry Thumbprint Cookies

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READY IN: 25mins
Recipe by Chocolatl

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 Nutrition

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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