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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
Chocolate-Raspberry Thumbprints

Source: Martha Stewart Living, December 2003

Ingredients

Directions

  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. 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. 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.

Cook's Note

Warming raspberry jam makes it easier to fill thumbprints

Reviews (9)

  • Whoozies 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. :-)

  • Violinistcook 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.

  • emank27 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!

  • meadow1ark 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?

  • Schuylain1 12 Dec, 2008

    Can you omit the nuts in this recipe?

  • woodstove 10 Dec, 2008

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

  • KellySpears 9 Dec, 2008

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

  • Ldybugsrus 9 Dec, 2008

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

  • kaepoe 8 Dec, 2008

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

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