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chocolate raspberry thumbprints

(1 rating)
Recipe by
Sheri Zarnick
Union Lake, MI

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.

(1 rating)
prep time 10 Min
cook time 10 Min

Ingredients For chocolate raspberry thumbprints

  • 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 lg
  • 2 tsp
    vanilla extract
  • 1/4 c
    seedless raspberry jam
  • confectioners' sugar, for dusting

How To Make chocolate raspberry thumbprints

  • 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.

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