Chocolate Raspberry Thumbprints


No servings information available


4 oz unsweetened chocolate 1 stick butter 2 cups sugar 3 eggs 2¼ cup flour 2 oz white chocolate chips, melted 2 oz seedless raspberry jam 1 teaspoon heavy cream (if needed)

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No nutrition information available


Melt the white chocolate chips and mix with the raspberry jam. If the white chocolate is not smooth, mix in heavy cream. Adjust the mixture with jam/chocolate to taste and set aside. Melt the unsweetened chocolate and butter together in a large bowl. Cream in the sugar, eggs (one by one), and gradually mix in flour. Pop mixture in freezer to harden a bit-30 minutes. Scoop with a 1 tbs ice cream scoop and drop an inch apart on a lightly greased sheet. Using the back of a lightly greased ½ teaspoon measuring spoon, make indentations in each cookie. Fill the indentations with the white chocolate and raspberry mix. Bake at 350 until set about 8 minutes. The middle should still be underbaked but will bake as you take it out.