Raspberry Chocolate Thumbprints

Serves: 5
Total Calories: 721
Yield: 4 dozen cookies


2 sticks (1 cup) unsalted butter
1/2 cup granulated sugar
2 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/3 cup seedless raspberry preserves
1/3 cup milk chocolate chips


1. Cream butter and sugar together. Add yolks and blend well. Stir in vanilla.
2. Sift together flour and baking powder.
3. Add flour mixture to butter mixture and stir until a soft and pliable dough forms.
4. Heat oven to 350 degrees F and line two cookie sheets with parchment paper.
5. Roll dough into 1-inch balls and place on cookie sheets. Make an indentation in the tops of cookies with the handle of a wooden spoon or with your thumb-this is the part your kids will love!
6. Bake for 5 minutes and remove from oven.
7. Fill each indentation with seedless raspberry preserves -- using a baby spoon works well for this.
8. Place cookies back in the oven for 10 minutes, or until they just start to brown.
9. Remove from oven and immediately drop 2 or 3 chocolate morsels on top of each cookie. Let cool completely.
10. When cookies are cooled, dust with powdered sugar.

Nutritional Facts:

Serves: 5
Total Calories: 721
Calories from Fat: 363

This Raspberry Chocolate Thumbprints recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.

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