Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!
- ½ cup butter softened (1 stick)
- ¼ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups flour (sifted)
- 2 Tablespoons milk
- ⅓ cup miniature semi-sweet chocolate chips
- ¼ cup raspberry jam **approximate
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Preheat oven to 375℉.
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Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.
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Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.
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Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.
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Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.
NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.