Cocoa Raspberry Thumbprint Cookies

 

This recipe is the grown up version of the Sacre Torte Cookie recipe of my earlier years. Although that was a fun recipe to make with kids, the thought of starting with a package of dry pudding is less appealing than it used to be. I modified this recipe from its Food Network roots and it is improved in its nutritional value. Use good quality raspberry jam! For those who want to fancy it up for the holidays, you could sift a little confectioner's sugar over the top.

Cocoa Raspberry Thumbprint Cookies
Adapted from Food Network
Makes about 30 cookies

1 1/2 cups flour (I use 1/2 cup white, 1/2 cup almond, 1/2 cup oat flour)

1/2 cup Dutch process cocoa powder

2/3 cup sugar

3/4 tsp baking powder

1/2 tsp salt

6 Tblsp butter, melted

2 eggs, lightly beaten

Raspberry jam

Confectioner's sugar for dusting (optional)

In a medium bowl, combine flour, cocoa, sugar, baking powder and salt. Mix well and press out any lumps against the side of the bowl with a large spoon. 

Melt the butter (45 seconds in the microwave on high) and add the beaten eggs. Stir to combine. Add the butter mixture to the dry ingredients and stir until a thick smooth dough forms that is evenly wet. 

Cover the bowl and refrigerate for at least 30 minutes. 

When ready to bake, preheat the oven to 325 degrees. Line two cookie sheets with parchment paper or Silpat mats. Using teaspoonfuls of dough, form small balls and arrange them 2" apart on the cookie sheets. Using a wine cork or your thumb, press a well into the center of each cookie. Bake for about 10 minutes or until slightly cracked on the top.

Remove the cookies from the oven, press the cork to reform the wells again, if necessary. Fill each well with jam and put the cookies back in the oven for one minute. Remove and cool on cookie sheets. 

After they have cooled fully, store them in Tupperware with wax paper between the layers. These cookies freeze well.