Cookie Exchange 2010: Pam’s Chocolate-Raspberry Thumbprints
Pam’s beautiful, jeweled, chocolate thumbprints were a great addition to our cookie exchange. Chewy, rich and sweet, chocolate and raspberry is one of my all-time favorite flavor combos! This Martha Stewart recipe makes about 4.5 dozen cookies.
- 2 cups (4 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 tablespoons pure vanilla extract
- 2 teaspoons salt
- 5 cups all-purpose flour
- 3 1/2 ounces bittersweet chocolate, finely chopped
- 4 ounces walnuts, finely chopped (1 cup)
- 1/3 cup seedless raspberry jam, warmed
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Place dough in the bowl of an electric mixer fitted with the paddle attachment. Set a small heatproof bowl over a pan of simmering water; add the chocolate, and stir until melted and smooth. Drizzle chocolate over dough; mix on low speed until just combined.
Place walnuts in a shallow dish. Form dough into 1-inch balls; roll balls in nuts, coating completely. Place balls on parchment- lined baking sheets. Use your thumb to make an indentation in center of each ball. Chill 20 minutes.
Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until firm to the touch, 12 to 16 minutes. Remove from oven. Using the handle of a wooden spoon, press indentation of each cookie to redefine shape; fill each with about 1/4 teaspoon jam. Transfer sheets to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.