chocolate raspberry thumbprints
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.
prep time
10 Min
cook time
10 Min
method
---
yield
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup cocoa, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 tablespoons butter, room temperature
- 2 tablespoons canola oil
- 2 tablespoons dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup seedless raspberry jam
- - confectioners' sugar, for dusting
How To Make chocolate raspberry thumbprints
-
Step 1Preheat oven to 3375^. Spray a large cookie sheet with non stick cooking spray or line with parchment paper.
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Step 2In a medium bowl, add flour,cocoa, baking powder,soda,1/4 tsp.salt and cinnamon. mix well.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cookies
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