Fudge Raspberry Thumbprint Cookies
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with lingonberry jam.
This is vegetarian recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Fudge Raspberry Thumbprint Cookies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, cocoa powder, and salt.
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In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet. Press your thumb into the center of each ball to create an indentation.
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Fill each indentation with raspberry jam.
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Bake for 10-12 minutes, or until the edges are set.
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Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Once the cookies are cooled, drizzle melted chocolate over the top.
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Let the chocolate set for about 30 minutes before serving.
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Enjoy your delicious Fudge Raspberry Thumbprint Cookies!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 22g8%
- Sugars 15g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
