Nutty Chocolate Raspberry Thumbprints

nutty rasp cookies3 1728 x 1152 300x200 Nutty Chocolate Raspberry Thumbprints

Nutty Raspberry Chocolate Cookies with Friends

Yummy little delights to serve anytime, not just this holiday season. My daughter said they tasted like brownies. That would be brownies with toasted pecans, raspberry jam centres and white chocolate drizzled over top.

 

 

 

Nutty Chocolate Raspberry Thumbprints

1 1/2 cups all purpose flour

1/2 cup cocoa powder

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

8 Tbsp (1 stick) unsalted butter, softened, or shortening

1 cup sugar

1 large egg

1 1/2 tsp vanilla extract

1 cup pecans, toasted and chopped fine

6 Tbsp seedless raspberry jam

1/2 cup white chocolate chips, melted (I used solid white chocolate chopped up for a better flavour)

1. Make the Dough: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Combine flour, cocoa powder, baking powder, baking soda, and salt in medium bowl. With electric mixer on med-high speed, beat butter and sugar until light and fluffy, about two minutes. Add egg and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.

2. Shape and Bake: Place toasted pecans in a shallow dish. Roll one tablespoon of dough into one inch balls, then roll in pecans, pressing to adhere. Place balls two inches apart on prepared baking sheets. Using a teaspoon measure, make an indentation in the centre of each ball. Fill each dimple with 1/2 teaspoon of jam (I used a bit less in each one). Bake until jam is set, about 10 minutes, switching and rotating sheets halfway through baking. Cool five minutes on sheets, then transfer to a wire rack to cool completely.

3. Drizzle Chocolate: Drizzle cookies with melted chocolate (Pour melted chocolate into zip lock bag, snip off a wee bit off one corner. Works great!). Let set until chocolate hardens, about fifteen minutes. Can be stored in tight container at room temperature for three days.

Recipe adapted from Cooks’ Country cookbook, Dec/Jan 2011.