Chocolate Raspberry Thumbprints

Name: Chocolate Raspberry Thumbprints
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

By Sheri Zarnick
@Shili

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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Prep:

10 Min

Cook:

10 Min

Ingredients

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
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How to Make Chocolate Raspberry Thumbprints

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.