Chocolate Raspberry Thumbprints

Sheri Zarnick


A recipe from my Aunt Jessie who supplied me with many hand written index recipe cards when I got married 25 years ago. This is a great little cookie anytime and especially at Christmas time.

pinch tips: How to Melt and Soften Butter



10 Min


10 Min


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
2 Tbsp
butter, room temperature
2 Tbsp
canola oil
2 Tbsp
dark molasses
1 large
2 tsp
vanilla extract
1/4 c
seedless raspberry jam
confectioners' sugar, for dusting

Directions Step-By-Step

Preheat oven to 3375^. Spray a large cookie sheet with non stick cooking spray or line with parchment paper.
In a medium bowl, add flour,cocoa, baking powder,soda,1/4 tsp.salt and cinnamon. mix well.
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.
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.
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.

About this Recipe

Course/Dish: Cookies