A "Thelma and Louise" if you will, of the Raspberry Thumbprint cookies. I have a vision of Jewel Cashier Betty, mindful and mild mannered during her day job, then (along with Beth) fighting bakery crimes across the land, or maybe just in the Midwest, in a passionate and studied manner. I'm OK with that.
This is not the sexiest cookie. It doesn't photograph particularly well. But what it lacks in flash, it more than makes up for in flavor. Chocolate and raspberry? Fugghedaboutit. A match made in heaven.
A few tips: 1) Seeded raspberry preserves have more flavor than seedless, it's true, but you really don't want seeds in your cookie, do you? No, you don't. I use Polaner seedless raspberry preserves, but it would be worth trying these with another brand. I've just never gotten around to it. 2) I use a tomato shark to make the indentation. I like the perfect rounded bowl shape of it. I smoosh it into the dough to grease it, then dip it into a little dish of flour, tapping off the excess before indenting each cookie. If you have a set of stainless measuring spoons, the kind with the very round bowls, the 1/4 teaspoon will work nicely, too.
This recipe, you'll note, was given to me by Betty, a cashier at my local Jewel. You never know where a great recipe will come from.
Chocolate Raspberry Thumbprints
(From Betty, the Cashier at Jewel)
1 1/2 C. butter
1 C. sugar
1 t. vanilla
3 C. flour
1/4 C. unsweetened cocoa
1 C. semi-sweet mini chocolate chips
2/3 C. raspberry preserves
Heat oven to 350. Beat butter and sugar together. Add other ingredients. Stir in chocolate chips. Roll level tablespoonfuls into balls. Place 2 inches apart on baking sheets. Indent and fill with preserves. Bake 12-15 minutes or until set.