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The Chew's Chocolate Thumbprints

The Chew
Servings: 12
30 to 60 min

Chocolate Shortbread with Jam

  • Ingredients
  • step-by-step directions
The Chew's Chocolate Thumbprints
  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar (plus 1/2 cup for rolling)
  • 1/2 cup Unsweetened Dutch-process Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 6 tablespoons melted Unsalted Butter
  • 2 large Eggs (beaten)
  • 1/2 cup Confectioners' Sugar
  • 1/2 cup your favorite Jam
  • In a medium size bowl, whisk together the flour, 3/4 cup granulated sugar, cocoa powder, baking powder and salt. Stir in the melted butter and eggs. Work until a dough is formed and then cover and refrigerate for about 30 minutes, or until the dough is firm.
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Put the confectioners sugar and the remaining granulated sugar in 2 separate bowls. Scoop scant tablespoonfuls of the dough and then roll them into balls. Then roll each ball first in the granulated sugar and then in the confectioners sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with the palm of your hand and then with your fingers, or the back of a wooden spoon, make a well in the center of the cooking.
  • Put the jam in a piping back, or a zip top bag. Pipe the raspberry jam into the cookies, but do not overfill.
  • Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool for a few minutes on the baking sheet, then transfer to racks to cool completely.
Similar categories: Desserts Courses & Meals
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