Chocolate Raspberry Thumbprints |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Gifts from the Christmas Kitchen Ingredients:
1 1/2 cups butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
3 cups flour |
1/2 cup unsweetened cocoa powder |
1/2 teaspoon salt |
1 cup semisweet mini chocolate chips |
2/3 cup raspberry preserves |
powdered sugar (optional) |
Directions:
1. Preheat oven to 350. Grease cookie sheets.
2. Beat butter and sugar together in large bowl. Beat in egg and vanilla until light and fluffy.
3. Mix in flour, cocoa and salt until well blended.
4. Stir in chocolate chips. Roll level tablespoons full of dough into balls.
5. Place 2 inches apart on cookie sheets. Make a deep indentation in center of each ball.
6. Bake 12-15 minutes until just set. Cool 2 minutes on cookie sheet and then remove to wire racks; cool completely.
7. Fill centers with preserves and sprinkle with powdered sugar.
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