Chocolate Raspberry Thumbprints
- Preparation time: 10 minutes
- Refrigeration time: 30 minutes to 1 hour
- Baking time: 12 to 14 minutes
Butter and Sugar:
- 1 cup of butter, room temperature (2 sticks)
- ½ cup + 2 tablespoons sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 2 cups flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt (omit if using salted butter)
Semisweet Chocolate Chips:
- ⅔ cup semisweet chocolate chips, melted
Cream butter and sugar until light and fluffy.
- Mix in egg, vanilla, and almond extract.
- Add flour, cocoa powder, and salt; mix well.
- To make the dough a bit firmer to work with, refrigerate for 30 minutes or up to 1 hour.
- Preheat oven to 350°. If using a convection oven use the pure convection setting preheated to 325°.
- Lightly grease cookie sheets; set aside. Click here to learn more about how to grease cookie sheets.
- Shape dough into 1-inch balls and place on cookie sheets.
- Indent center of each dough ball with thumbprint.
- Fill each thumbprint with ¼ to ½ teaspoon of raspberry jam. To prevent jam from oozing over the edges of cookies while baking, avoid overfilling.
- Bake for 12 to 14 minutes, or until the cookies feel firm to the touch and the jam is bubbling.
- Remove cookies from cookie sheets and cool on a rack.
- Melt the chocolate chips in a bowl over a pan of simmering water or in a microwave.
- Drizzle the melted chocolate chips over the cookies.
- Allow the melted chocolate to set then serve.