Nutty Chocolate-raspberry Thumbprint Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup dutch-process cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, softened (1/4 pound, or 1 stick)
• 1 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup pecans, toasted and finely chopped
• 6 tablespoons seedless raspberry jam
• 1/2 cup chocolate chips, melted

Recipe

• 1 preheat oven to 350°f.
• 2 combine flour, cocoa, baking powder, baking soda and salt, and set aside.
• 3 beat butter and sugar together until light and fluffy.
• 4 add egg and vanilla and mix until just combined.
• 5 add flour mixture, and mix until just combined.
• 6 take 1 tablespoon of dough and shape into a 1" ball.
• 7 roll in nuts.
• 8 repeat with remaining dough.
• 9 place dough balls 2" apart on baking sheets lined with parchment paper.
• 10 using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.
• 11 fill indentations with jam.
• 12 bake until cookies are set, about 10 minutes.
• 13 cool 5 minutes on cookie sheets, then remove to racks.
• 14 when cookies are cooled, drizzle with melted chocolate.
• 15 these can be stored in an airtight container at room temperature for up to 3 days.