chocolate raspberry thumbprints
(1 rating)
A recipe from my Aunt Jessie who supplied me with many hand written index recipe cards when I got married 25 years ago. This is a great little cookie anytime and especially at Christmas time.
(1 rating)
prep time
10 Min
cook time
10 Min
Ingredients For chocolate raspberry thumbprints
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1 1/2 call purpose flour
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1/4 ccocoa, unsweetened
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1/2 tspbaking powder
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1/4 tspbaking soda
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1/8 tspground cinnamon
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1/2 csugar
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2 Tbspbutter, room temperature
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2 Tbspcanola oil
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2 Tbspdark molasses
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1 lgegg
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2 tspvanilla extract
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1/4 cseedless raspberry jam
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confectioners' sugar, for dusting
How To Make chocolate raspberry thumbprints
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1Preheat oven to 3375^. Spray a large cookie sheet with non stick cooking spray or line with parchment paper.
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2In a medium bowl, add flour,cocoa, baking powder,soda,1/4 tsp.salt and cinnamon. mix well.
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3In another bowl beat sugar,butter, oil and molasses with electric mixer until thick and creamy. Add egg and vanilla beat until blended. At low speed beat in flour mixture until just blended, stopping to scrape down the sides of bowl.
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4Pinch off pieces of dough and roll between your palms into 1" balls. Place 1" apart on cookie sheet. Flour your thumb and press it into center of each ball. Fill with jam.
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5Bake cookies for 10-12 minutes. Let cool on baking sheet 3 minutes, then transfer to wire rack to cool completely. Dust with confectioners' sugar. Makes about 3 1/2 dozen.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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