Chocolate-Strawberry Thumbprints

55 Ratings
  • 5 10
  • 4 18
  • 3 11
  • 2 15
  • 1 1

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

Martha Stewart Living, August 2006

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Recipe Summary test

Yield:
Makes about 3 dozen
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Ingredients

Directions

  • Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

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  • Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

  • Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.

  • Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

Cook's Notes

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

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Reviews (9)

55 Ratings
  • 5 10
  • 4 18
  • 3 11
  • 2 15
  • 1 1
Martha Stewart Member
06/06/2010
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!
Martha Stewart Member
06/01/2010
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.
Martha Stewart Member
05/31/2010
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.
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Martha Stewart Member
10/25/2009
These turned out Ok. Nothing special or to write home about.
Martha Stewart Member
08/31/2008
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.
Martha Stewart Member
06/19/2008
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.
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Martha Stewart Member
04/08/2008
How would these be stored? Do you have to refrigerate them since they have cream cheese on top?
Martha Stewart Member
03/18/2008
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.
Martha Stewart Member
03/02/2008
may i ask? why do you have to refrigerate the dough for an hour? what's for? just curious
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