Thumbprint cookies are fun to make because you can add any filling you want – this is a cookie that can be made to your taste and of course your family. I was thinking about Valentine’s Day and something sweet to make and this cookie popped up. First as an email from KAF (King Arthur Flour) and then it was in Dorie Greenspan’s new cookbook, Dorie’s Cookies, which I just bought. I mean chocolate and raspberry – what a great pairing!
One thing I like about recipes coming through KAF is that there are comments from people who have actually made the recipe along with their suggestions. A couple of comments suggested that the cookies needed more flavor; one blogger suggested adding espresso powder which I know to be a chocolate enhancer. Another suggested a tbsp. of Amaretto. Hmm… a delicious liquor or added chocolate enhancer – I went with the espresso powder, but only added 1/2 tsp. versus 1 tsp. that was suggested. Very nice chocolate flavor with a sweet touch of the raspberry jam and a drizzle with chocolate.
Chocolate Raspberry Thumbprints, Adapted
- 2-1/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. espresso powder to enhance the chocolate flavor
- 1 cup unsalted butter, room temperature
- 2/3 cup sugar
- 3/4 tsp. fine sea salt
- 1 large egg white, room temperature
- 1 tsp. vanilla
- 1 cup raspberry jam (wouldn’t peanut butter or another filling be delicious too)
- 1/3 cup each milk and white chocolate chips
Preheat your oven to 350°F. Grease two baking sheets or if you prefer line with parchment paper. Sift the flour, cocoa and espresso powder together and set aside.
Beat the softened butter, sugar and salt together on medium speed in a large mixing bowl until smooth. Reduce the speed to low and blend in the egg white and vanilla.
Add the flour mixture in three additions, mixing only until combined.
Scoop the dough into tablespoonfuls and roll into balls. A cookie scoop works really good! Place on the baking sheet and make an indentation in the center of each ball with your finger or the end of a wooden spoon handle.
Fill each indentation with raspberry jam.
Bake the cookies for 16-18 minutes, or until they feel firm to the touch and the jam is bubbling. Remove and allow to cool before transferring to a rack to finish cooling completely.
Of course I wanted to drizzle these cookies with chocolate. I melted white and milk chocolate separately over just simmering, not boiling, water and drizzled over the cookies. Place in the refrigerator for 30 minutes to set the chocolate.
Store at room temperature or they can be frozen.
Recipe from Cooking with Aunt Juju