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Chocolate-Raspberry Thumbprints

For softer cookies, bake 12 minutes; for crisper ones, bake 16 minutes. If you'd like, melt extra chocolate for the filling, then add to cookie centers and top with the jam.

  • yield: Makes about 4 1/2 dozen

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Ingredients

Cook's Note

Warming raspberry jam makes it easier to fill thumbprints

Directions

  1. Step 1

    Preheat oven to 350 degrees, with racks in upper and lower thirds. Place dough in the bowl of an electric mixer fitted with the paddle attachment. Set a small heatproof bowl over a pan of simmering water; add the chocolate, and stir until melted and smooth. Drizzle chocolate over dough; mix on low speed until just combined.

  2. Step 2

    Place walnuts in a shallow dish. Form dough into 1-inch balls; roll balls in nuts, coating completely. Place balls on parchment- lined baking sheets. Use your thumb to make an indentation in center of each ball. Chill 20 minutes.

  3. Step 3

    Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until firm to the touch, 12 to 16 minutes. Remove from oven. Using the handle of a wooden spoon, press indentation of each cookie to redefine shape; fill each with about 1/4 teaspoon jam. Transfer sheets to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.

Source
Martha Stewart Living, December 2003

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Reviews (9)

  • 2 Dec, 2010

    This comment comes 2 years after the originals...but the 2 T vanilla MUST be a typo. Use a generous teaspoonful and forgeddaboudid. :-)

  • 10 Dec, 2009

    I made these following the recipe exactly, and they turned out rich and delicious! You really can't go wrong with chocolate and raspberries. Very easy to make, but very impressive-looking.

  • 28 Dec, 2008

    I made these for Christmas but decided to skip the chocolate part. I REALLY messed up the basic sugar cookie dough.. misread the amount of flour. When I cooked them they completely flattened. So I improvised... took each cookie and spread some raspberry Jam, then put another cookie on top to create a "sandwich cookie" YUM!
    I can't count how many compliments I received! I will make these again but stick with my mistakes!

  • 23 Dec, 2008

    I had some trouble with 2 TBS of vanilla in the basic dough because the dough became bitter with only 1 TBS. So, I added 1 tsp nutmeg and a dash of cinnamon. It tasted much better. Then I kneaded in 3 TBS powdered baking cocoa. After getting the dough just right, I tried 4 options: drop cookies with chocolate chips, and chocolate chips with pecans, also thumbprints with pecans, blackberry jam, and with apricot jam. They were all wonderful! Any ideas about the bitterness?

  • 12 Dec, 2008

    Can you omit the nuts in this recipe?

  • 10 Dec, 2008

    Green mint jelly makes a great thumg print or thimble cookie filling too! Very seasonal looking.

  • 9 Dec, 2008

    You have to bake the cookie 1st, then let it cool slightly. Add the hersey kiss to the center

  • 9 Dec, 2008

    I wonder if I could put a hershey's kiss in the impression and then bake. would it hold up?

  • 8 Dec, 2008

    These cookies are fun to make and also taste great with apricot jam!