CHOCOLATE RASPBERRY THUMBPRINTS

Chocolate Raspberry Thumbprints image

Provided by Sheri Zarnick

Categories Cookies

Time 20m

Number Of Ingredients 13

1 1/2 c all purpose flour
1/4 c cocoa, unsweetened
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp ground cinnamon
1/2 c sugar
2 Tbsp butter, room temperature
2 Tbsp canola oil
2 Tbsp dark molasses
1 large egg
2 tsp vanilla extract
1/4 c seedless raspberry jam
confectioners' sugar, for dusting

Steps:

1. Preheat oven to 3375^. Spray a large cookie sheet with non stick cooking spray or line with parchment paper.
2. In a medium bowl, add flour,cocoa, baking powder,soda,1/4 tsp.salt and cinnamon. mix well.
3. In another bowl beat sugar,butter, oil and molasses with electric mixer until thick and creamy. Add egg and vanilla beat until blended. At low speed beat in flour mixture until just blended, stopping to scrape down the sides of bowl.
4. Pinch off pieces of dough and roll between your palms into 1" balls. Place 1" apart on cookie sheet. Flour your thumb and press it into center of each ball. Fill with jam.
5. Bake cookies for 10-12 minutes. Let cool on baking sheet 3 minutes, then transfer to wire rack to cool completely. Dust with confectioners' sugar. Makes about 3 1/2 dozen.