Chocolate Raspberry Jam Thumbprint Cookies

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. 3

   Beat in the egg until well combined.

4. 4

   Gradually add the flour to the wet mixture, mixing until a soft dough forms.

5. 5

   Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

6. 6

   Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.

7. 7

   Fill each indentation with about 1/4 teaspoon of raspberry jam and drizzle a small amount of chocolate syrup over the jam.

8. 8

   Bake the cookies for 12-15 minutes, or until the edges are lightly golden.

9. 9

   Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. 10

    Serve and enjoy your Chocolate Raspberry Jam Thumbprint Cookies!