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Chocolate-Strawberry Thumbprints

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You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

Source: Martha Stewart Living, August 2006
Yield

Ingredients

Directions

Cook's Notes

Unfilled cookies can be stored in airtight containers up to 3 days.

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Reviews

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How would you rate this recipe?
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  • amherstcook
    6 JUN, 2010
    Nice cookie, and well-received. I didn't reach the 3 doz count, although I kept them as small as recommended. I added finely grated lemon zest to the cream cheese mixture, and it brightened it up nicely!
    Reply
  • MS11411089
    1 JUN, 2010
    I made these and decided to add the extra 1/4 cup flour and chill the dough.Even when I tried to roll them out I needed to use extra flour.. They did turn out good but I think the next time it will be and overnight chill... SANDI.
    Reply
  • mykele
    31 MAY, 2010
    I live at 5,ooo feet and always adjust the flour content in many recipes. I used one cup of flour and a whole egg instead of just the the yolk. I thoroughlychilled the dough for 2 hours and found the results excellent. The chilling is a must and the 1/4 cup added flour gave better body to the finished cookie.
    Reply
  • janehatespain
    25 OCT, 2009
    These turned out Ok. Nothing special or to write home about.
    Reply
  • MommaKate
    31 AUG, 2008
    These were great! They were gone 20 minutes after I finished making them! The cookies crumble easily though, so make sure not to make the imprints too deep.
    Reply
  • BayTree
    19 JUN, 2008
    These are terrific. So attractive! I used fresh chopped sweet cherries instead of strawberries for the classic chocolate/cherry combo. I think I will use raspberries for the next servings.
    Reply
  • bettyagnes
    8 APR, 2008
    How would these be stored? Do you have to refrigerate them since they have cream cheese on top?
    Reply
  • dovecanyon
    18 MAR, 2008
    Chill the dough to make it firmer and easier to handle. It will be too sticky to roll into firm balls at room temp. Plus, I find that the cookies bake better after chilling. Perhaps the slightly cooler temp slows the cooking process? The texture is definitly better in the cookies that were chilled before baking.
    Reply
  • appleringo
    2 MAR, 2008
    may i ask? why do you have to refrigerate the dough for an hour? what's for? just curious
    Reply

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