Chocolate-Raspberry Thumbprints



  • 1/4 Basic Sugar-Cookie Dough or this recipe used in 2024, premade and chilled
  • 1/2 cup walnuts, finely chopped (food processor)
  • 3 1/2 ounces semi-sweet chocolate chips
  • 1/3 cup seedless raspberry jam or of choice, warmed
  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Allow your disc of dough to come to room temperature for about 20 minutes. Place walnuts in a shallow dish. Form dough into 1-inch balls (small scoop); roll balls in nuts, coating completely.
  2. Place balls on parchment-lined baking sheets. Use your thumb or back of a 1/2 tsp measuring spoon to make an indentation in center of each ball. Chill 20 minutes.
  3. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until firm to the touch, 12 to 14 minutes. Remove from oven. Using a 1 teaspoon measuring spoon, press indentation of each cookie to redefine shape. Allow to completely cool on wire racks.
  4. Melt chocolate and fill each with about 1/4 teaspoon. Refrigerate to allow chocolate to completely set. Cover each chocolate portion with jam, so the chocolate becomes a hidden surprise. Store in airtight containers at room temperature, up to 5 days.

Makes about 2 dozen

Recipe courtesy of Martha Stewart

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