Nutty Chocolate-Raspberry Thumbprint Cookies

Recipe by Chocolatl
READY IN: 25mins
SERVES: 36
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Combine flour, cocoa, baking powder, baking soda and salt, and set aside.
  • Beat butter and sugar together until light and fluffy.
  • Add egg and vanilla and mix until just combined.
  • Add flour mixture, and mix until just combined.
  • Take 1 tablespoon of dough and shape into a 1" ball.
  • Roll in nuts.
  • Repeat with remaining dough.
  • Place dough balls 2" apart on baking sheets lined with parchment paper.
  • Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
  • Fill indentations with jam.
  • Bake until cookies are set, about 10 minutes.
  • Cool 5 minutes on cookie sheets, then remove to racks.
  • When cookies are cooled, drizzle with melted chocolate.
  • These can be stored in an airtight container at room temperature for up to 3 days.
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