Creado con IA
Chocolate Raspberry Jam Thumbprint Cookies
35 min 451 kcal por ración Media
Ingredientes
4 Raciones
- all-purpose flour1 cup
- unsalted butter0,5 cup
- granulated sugar0,33 cup
- egg1 large
- raspberry jam2 tablespoons
- chocolate syrup2 tablespoons
Preparación
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a mixing bowl, cream together the butter and sugar until light and fluffy.
- 3
Beat in the egg until well combined.
- 4
Gradually add the flour to the wet mixture, mixing until a soft dough forms.
- 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
Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- 7
Fill each indentation with about 1/4 teaspoon of raspberry jam and drizzle a small amount of chocolate syrup over the jam.
- 8
Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- 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.
