Chocolate-Raspberry Thumbprints

Makes about 4 1/2 dozen

Jam-filled thumbprints get an extra touch of texture thanks to the chopped walnuts.


  • ¼ recipe Basic Sugar-Cookie Dough

  • 3 ½ ounces bittersweet chocolate, finely chopped

  • 4 ounces walnuts, finely chopped (1 cup)

  • cup seedless raspberry jam, warmed


  1. Preheat oven to 350 degrees, with racks in upperand lower thirds. Place dough in thebowl of an electric mixer fitted with thepaddle attachment. Set a small heatproofbowl over a pan of simmering water; addthe chocolate, and stir until melted andsmooth. Drizzle chocolate over dough;mix on low speed until just combined.

  2. Place walnuts in a shallow dish. Formdough into 1-inch balls; roll balls in nuts,coating completely. Place balls on parchment-lined baking sheets. Use yourthumb to make an indentation in centerof each ball. Chill 20 minutes.

  3. Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway 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 redefineshape; fill each with about 1/4 teaspoonjam. Transfer sheets to wire racksto cool completely. Store in airtight containersat room temperature, up to 5 days.

Cook's Notes

For softer cookies, bake 12 minutes;for crisper ones, bake 16 minutes.If you'd like, melt extra chocolate for thefilling, then add to cookie centers andtop with the jam. Warming the jam makes it easier to fill thumbprints.

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