Sunday, December 19, 2010

Chocolate-Raspberry Thumbprints

These are a bit time consuming, but are my all time favorite Christmas cookie!! Don’t tell, but underneath the raspberry jam is a dollop of chocolate.

 foodblog 039

  • 1/4 Basic Sugar-Cookie Dough, premade and chilled
  • 3 1/2 ounces bittersweet chocolate, finely chopped
  • 4 ounces walnuts, finely chopped (1 cup)
  • 1/3 cup seedless raspberry jam, warmed
  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Allow your disc(s) of dough to come to room temperature for about 30 minutes. Place walnuts in a shallow dish. Form dough into 1-inch balls; roll balls in nuts, coating completely.
  2. Place balls on parchment- lined baking sheets. Use your thumb 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 16 minutes. Remove from oven. Using a small teaspoon or the handle of a wooden 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. All chocolate to completely set. Cover each chocolate portion with raspberry jam, so the chocolate becomes a hidden surprise. Store in airtight containers at room temperature, up to 5 days.

Makes about 1 1/2 dozen

Recipe courtesy of Martha Stewart

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