Chocolate Raspberry Thumbprints

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 vote

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

How to Make Chocolate Raspberry Thumbprints

Step-by-Step

1Preheat oven to 3375^. Spray a large cookie sheet with non stick cooking spray or line with parchment paper.
2In a medium bowl, add flour,cocoa, baking powder,soda,1/4 tsp.salt and cinnamon. mix well.
3In 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.
4Pinch 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.
5Bake 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.