Each year I try to leave the big guy in the red suit a special cookie other than the typical sugar cookie with deco icing. For Christmas 2010, I came across “Chocolate Raspberry Thumbprints” that I guarantee will ring Santas bell. Watch out! You might find the fat cat kicked back in your recliner finishing off this delightful batch before heading back to the North Pole. Got Milk?? Chocolate Raspberry Thumbprints
Chocolate and raspberry make winning sweet-tart partners in these holiday cookies.
Total Fat 4g
Saturated Fat 2g
Total Carbohydrate 7g
Dietary Fiber 1g
Yields: 7 dozen cookies
Prep Time: 40 min
Cook Time: 14 min
Oven Temp: 350
U.S. Metric Conversion chart
Basic Cookie Dough
2 ounce(s) unsweetened chocolate, melted
1/4 cup(s) unsweetened cocoa
1 1/4 cup(s) sliced natural almonds, coarsely chopped
1/2 cup(s) seedless red raspberry or apricot jam
1.Preheat oven to 350 degrees F.
2.Prepare Basic Cookie Dough. In step 2, beat in chocolate and cocoa with egg and vanilla extract. With hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place sliced almonds in pie plate or on sheet of waxed paper; roll balls in chopped almonds to coat.
3.Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. With thumb or handle of wooden spoon, make small indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam. Bake cookies 14 to 15 minutes or until jam is bubbly and cookies are baked through. Transfer cookies to wire rack to cool. Repeat with remaining balls and jam.
4.Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 3 days or in freezer up to 3 months.
Nutritional information is based on one cookie.