NUTTY CHOCOLATE-RASPBERRY THUMBPRINT COOKIES
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.
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 113, Fat 5.8, SaturatedFat 2.3, Cholesterol 12.4, Sodium 55.3, Carbohydrate 14.3, Fiber 0.7, Sugar 8.7, Protein 1.4
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