This Recipe for Raspberry Cookies, Chocolate Chip Raspberry Thumbprint Cookies, makes delicious treats with raspberry jam centers!
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These simple-to-make Cookies combine the rich taste of raspberries with chocolate to create a truly delectable treat!
I used my homemade raspberry jam for the centers (you can use any type and flavour of jam for these scrumptious cookies).
These cookies would be a great Christmas holiday baking choice!
They are referred to as "thumbprint" cookies because a thumb can be used to indent the cookie dough and insert the jam!
1 cup butter
1/2 cup white sugar
2 1/4 cups al-purpose flour
1 tsp. almond extract
1 pkg. chocolate chips (approx. 6 oz.)
2 tsps. water
2 tsps. butter
In a mixing bowl, cream butter with sugar.
Add the egg and the almond extract to the above mixture, and continue to mix.
Blend in the flour, and 1 cup of chocolate chips.
Roll the dough into 1 inch balls, and place on a cookie baking sheet.
Make an indentation in the center of each cookie.
Bake the cookies at 350° for 15 to 18 minutes, or until cookies begin to get golden brown on the bottom.
Remove cookies from the oven and spoon raspberry jam into the indents.
In a small bowl, combine remaining chocolate chips, water and butter and melt over low heat, or in a microwave (on low power).
Blend chocolate until smooth.
Pour the chocolate into an "icing bag" or a small clear bag, cutting of a corner tip.
Drizzle chocolate over the cookies.
Makes approx. 24 cookies.
White Chocolate Raspberry Thumbprint Cookie Recipe
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