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Tuesday, December 25, 2012

Chocolate Thumbprints

L olallieberry jam, C orange marmalade, R chocolate chips
I made several changes to a recipe to suit my chocolate-loving husband, as well as reducing the sugar slightly and simplifying the steps.

2 cups all-purpose flour
2/3 cup unsweetened cocoa 

1/4 teaspoon salt
1 cup unsalted butter, room temp
3/4 cup sugar
1 large egg

2 teaspoons vanilla extract
1/2 cup coarse or powdered sugar for rolling
1/2 cup orange marmalade, berry jam, OR 1 cup chocolate chips


Preheat oven to 350 degrees. 

In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, use an electric mixer to beat 1 cup each butter and sugar on until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. Lower mixer speed and gradually add flour mixture. Beat to combine.

Place 1/2 cup coarse sugar in a pie pan. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on parchment-lined baking sheets. Using your thumb or back of a spoon, press a 1/4-inch indentation into the top of each cookie. Spoon 1/2 teaspoon jam or 5-6 chocolate chips* into each indentation.  

Bake until cookies are just set but still look moist, 12-15 minutes.  Let cool on wire racks.

Makes about 4 dozen.

Note:  *Chocolate chips will retain their shape, so after removing from oven, flatten with a knife.  Once cool, place in refrigerator for half an hour or more until the chocolate has set.

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