Sunday, January 22, 2012

Chocolate Raspberry Thumbprint Cookies

The original version of these cookies can be found here. I made a few changes based on the comments other bakers left. These are soft cookies that keep pretty well for several days if you store them in an airtight container.

Chocolate Raspberry Thumbprint Cookies

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 (1 oz.) squares of chocolate*
1/2 cup butter
8 oz. cream cheese, softened
1-1/4 cup sugar (divided)
1 egg
1 tsp. vanilla
1/3 cup red raspberry preserves**

*I used one square of semi-sweet chocolate and three squares of unsweetened chocolate. The original recipe called for all of them to be unsweetened. Many of the people who commented on the recipe said they used 2 semi-sweet and 2 unsweetened. I guess it depends on how sweet you like your chocolate. :)

**The original recipe called for jam, but the preserves seemed to hold up better.

Mix flour, baking soda, and salt. In large microwavable bowl, melt chocolate and butter for 2 minutes on high. Chocolate will hold most of its shape. Stir until smooth. Cube the softened cream cheese and stir into chocolate until melted. Stir in 1 cup of sugar, vanilla, and egg. Add flour mixture and combine thoroughly. Refrigerate at least fifteen minutes.

Heat oven to 375. Roll dough into 1-inch balls and then roll in remaining sugar to coat. Drop onto ungreased cookie sheet. Dip the end of a wooden spoon into sugar and depress in center of cookie to make a well for the preserves. (You can, of course, use your thumb for this, but the end of a wooden spoon makes a neater depression, which leads to less preserves spilling out the sides of the cookie.)

Fill each well with 1/4 teaspoon of preserves.

Bake 8-10 minutes. Cool one minute before transferring to wire rack.

Yields: about 4 dozen cookies.

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