Nutty Chocolate-Raspberry Thumbprints

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 3 dozen


Dutch-processed cocoa has deeper flavor than natural cocoa.
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder (see note)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter , softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pecans , toasted and chopped fine
6 tablespoons seedless raspberry jam
1/2 cup white chocolate chips , melted


1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Combine flour, cocoa powder, baking powder, baking soda, and salt in medium bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and mix until incorporated. Reduce speed to low, ad flour mixture, and mix until just combined.

2. SHAPE AND BAKE Place pecans in shallow dish. Roll 1 tablespoon dough into 1-inch ball, then roll in pecans, pressing to adhere. Repeat with remaining dough. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Fill each dimple with 1/2 teaspoon jam. Bake until set, about 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

2. DRIZZLE CHOCOLATE Drizzle cookies with melted chocolate and let sit until chocolate hardens, about 15 minutes. (Cookies can be stored in airtight container at room temperature for 3 days.)


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