chocolate thumbprints w/ raspberry jam

Name: Chocolate thumbprints w/ raspberry jam
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 1 cup(s) flour; 1/2 cup(s) whole wheat flour; 1/3 cup(s) baking cocoa powder; 1-1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1 cup(s) semisweet chocolate chips; 1 cup(s) sugar; 1/3 cup(s) butter, softened; 1-1/2 teaspoon(s) vanilla; 2 - eggs; 2/3 cup(s) seedless raspberry jam

(1 RATING)

49 Pinches

sherry monfils

worcester, MA

Updated on Feb 20, 2012

I got this recipe from my aunt Shirley yars ago. And they're STILL yummy!

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prep time 15 Min

cook time 15 Min

method ---

yield 12-15 serving(s)

Ingredients

1 cup flour
1/2 cup whole wheat flour
1/3 cup baking cocoa powder
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup sugar
1/3 cup butter, softened
1-1/2 teaspoon vanilla
2 - eggs
2/3 cup seedless raspberry jam

How To Make chocolate thumbprints w/ raspberry jam

Step 1

In small bowl, combine flours, baking cocoa, baking powder and salt. In microwaveable bowl, microwave chocolate chips, stirring until smooth.

Step 2

In lg bowl, cream together sugar, butter and vanilla. Beat in melted chocolate. Add eggs, one at a time. Gradually beat in flour mix. Cover and chill until firm.
Step 3

Heat oven to 350. Place parchment paper on baking sheets. Shape dough into 1-1/2" balls. Press thumb into tops to make a 1/2" deep indentation. Place on baking sheets. Fill each indentation w/ about 1/2 tsp jam. Bake 10-15 min or until cookies are set.
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