With the Holidays almost upon us, J.J. Devine is prompting us for our favorite holiday cookie recipe? If you have a good one, be sure to leave it in comments. If you didn’t hop over from C.L. Marcolini’s blog, hop back. But first…
I had a tough time choosing between Big Soft Ginger cookies and Chocolate-Raspberry thumbprints. In the end, my sweet husband made the decision. Chocolate always wins with him. Plus, he loves raspberries.
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares unsweetened Baker’s chocolate
1/2 cup (1 stick) butter
1 pkg (8oz) cream cheese at room temperature
1 1/4 cups sugar, divided
1 tsp. vanilla
1/3 cup red raspberry jam
Preheat the oven to 375 F.
Mix flour, baking soda and salt in a bowl and set aside. Microwave (or heat) chocolate and butter for 2 min; stir until chocolate is completely melted. (I usually do this 30 seconds at a time) Whisk in the cream chees. Add 1 cup of sugar, egg and vanilla. Mix well. Stir in flour mixture and refrigerate 15 minutes.
Roll dough into 1 inch balls and roll though remaining sugar to coat. Place 2 inches apart on a baking sheet. Press your thumb into the center of each dough ball and fill the indentation with about 1/4 tsp of raspberry jam.
Bake 8 to 10 minutes until lightly browned. Cool 1 minute on the baking sheet then transfer to cooling rack to cool completely.
These are delish! I hope you enjoy them.
After a disastrous, short-lived engagement and years of caring for her ailing grandmother, Phoebe Hallsmith is resigned to spinsterhood. But if she must be unmarried, far better to be of use than languishing at home, disappointing her parents. As an employee of the Everton Domestic Society of London, Phoebe accepts a position at the country home of an old friend and discovers an estate—and a lord of the manor—in a state of complete chaos.