Nutty Chocolate-Raspberry Thumbprint Cookies
photo by jackiegreig
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
3 dozen
- Serves:
- 36
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
- 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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