Chocolate Thumbprint Cookies have a rich cocoa flavor, a nutty crunch, and a fruity sweetness. Ideal for any occasion!
Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 2/3 cup granulated sugar. 1 large egg, separated. 2 tablespoons milk. 1 teaspoon vanilla extract. 3/4 cup finely chopped nuts walnuts or pecans. 1/4 cup chocolate chips. 1/4 cup fruit preserves raspberry or strawberry.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, beat butter and 1/3 cup of the sugar until creamy. Add the egg yolk, milk, and vanilla extract to the butter mixture. Beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. In a separate small bowl, whisk the egg white until frothy. In another small bowl, mix the remaining 1/3 cup sugar and chopped nuts. Shape the dough into 1-inch balls. Dip each ball into the egg white and then roll in the sugar-nut mixture. Place the coated dough balls on the prepared baking sheet, spacing them apart. Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball. Bake in the preheated oven for 10-12 minutes. While the cookies are still warm, gently re-press the indentations if needed. Allow the cookies to cool completely on the baking sheet. Melt the chocolate chips in a microwave or using a double boiler. Fill each cookie's indentation with a small amount of fruit preserves. Drizzle the melted chocolate over the cookies. Allow the chocolate to set before serving or storing.
Prep Time: 20 minutes
Cook Time: 10-12
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