Free Online Recipes
 |  

Sign Up login
 
 

Chocolate Raspberry Thumbprints Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chocolate Raspberry Thumbprints

Category   Desserts - Breads
Sub Category   None
Servings   7 Dozen
Preptime   40 Minutes

Ingredients
Basic Cookie Dough
2 oz Unsweetened Chocolate - Melted
1/4 c Unsweetened Cocoa
1 1/4 c Sliced Almonds - Coarsely Chopped
1/2 c Seedless Red Raspberry or Apricot Jam
 

Instructions
Preheat oven to 350 degrees.
Prepare Basic Cookie Dough. In step 2, beat in chocolate and cocoa with egg and vanilla extract. With hands, shape dough by rounded measuring spoon into 1-inch balls. Place sliced almonds in pie plate or 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 teaspoon jam. Bake cookies 14 to 15 minutes or until jam is bubbly and cookies are baked through. Transfer cookies to wire rack to cool. Repeat with remaining balls and jam.
Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 3 days or in freezer up to 3 months.


Originally Submitted
11/17/2008





0 Out of 5 from 0 reviews

You can add this Chocolate Raspberry Thumbprints recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.