Raspberry and chocolate. Need I say more? This classic combo is easy to love on Valentine’s Day or anytime you want to treat yourself — or someone else! — to something special.
I wanted a quick cookie that could ship easily to those I love overseas and across country. With protection of a cookie tin and a few layers of wax paper to separate, these did the job beautifully — thanks for the idea Saving Room for Dessert.
Chocolate raspberry thumbprints
- 2 cups flour, leveled
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1 cup sugar
- 2 sticks butter (1 cup), room temperature
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 cup raspberry jam, stirred (seeded or unseeded)
- Optional: 2 tbsp milk
- Optional: crushed pistachios,
- In a large bowl, whisk together flour, cocoa powder and salt. Set aside.
- In a stand mixer on medium speed, beat butter and sugar until fluffy. Add egg yolk and vanilla and beat until blended. Reduce speed and add in dry ingredients. Beat until dough forms. Dough should be soft and crumbly but not overly dry. If dough is too dry, add 1 tbsp of milk at a time and mix until blended and dough becomes more manageable.
- Roll dough into 1 1/2 in balls. Roll in pistachios if you like. Arrange 1 1/2 inches apart on a parchment lined baking sheet. Gently, press a shallow heart-shaped well into the center of the dough ball by using your finger or the end of a wooden spoon. Carefully spoon raspberry jam into centers of cookies.
- Heat oven to 350 degrees. Bake cookies for about 12 minutes.
- Let cool completely.
- Serve with a glass of ice cold milk.
*Also try with peanut butter cookies for a delicious take on PB&J.
Adapted from Saving Room for Dessert