Chocolate Raspberry Thumbprints – Make these cookies for your sweetheart!
Chocolate Raspberry Thumbprints
Ingredients
basic cookie dough
2 ounce unsweetened chocolate, melted
1/4 cup unsweetened cocoa
1 1/4 cup sliced natural almonds, coarsely chopped
1/2 cup seedless red raspberry jam
Directions
~Preheat oven to 350°.
~Prepare basic cookie dough. Beat in chocolate and cocoa with egg and vanilla extract. Shape dough by rounded measuring teaspoons into 1-inch balls. Place sliced almonds on sheet of waxed paper. Roll balls in chopped almonds to coat.
~Place balls 1 1/2 inches apart on ungreased large cookie sheet. With thumb or handle of wooden spoon, make small indentation in center of each ball. Fill each indentation with 1/4 tsp jam.
~Bake cookies 14 to 15 minutes. Transfer cookies to wire rack to cool.
~Store at room temperature in tightly sealed container, putting sheets of waxed paper between layers.
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