Hazelnut-Chocolate Thumbprint Cookies with Raspberry Jam (Printer-Friendly Version) | Eating Well
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Hazelnut-Chocolate Thumbprint Cookies with Raspberry Jam

http://www.eatingwell.com/recipes/hazelnut_chocolate_thumbprint_cookies_raspberry_jam.html

From EatingWell:  November/December 2013

This healthy chocolate thumbprint cookie recipe incorporates dried cranberries and toasted hazelnuts into the chocolate cookie dough before it’s rolled into jam-filled cookies. Here the cookies are drizzled with chocolate icing, filled with raspberry jam and topped with a whole hazelnut. You can elaborate on this basic recipe and use any type of jam, icing or nut for a plate of mixed cookies.

4 dozen 1 1/2-inch cookies | Active Time: 1 1/2 hours | Total Time: 1 3/4 hours

Ingredients

Cookie Dough & Filling

Chocolate Drizzle

Preparation

  1. To prepare cookies: Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
  2. Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
  3. Divide the dough into quarters. Roll each quarter into a 9-inch “log.” Slice the log into 12 equal pieces. Roll each piece into a ball. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam. Lightly press a whole hazelnut into the jam.
  4. Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.
  5. To prepare chocolate drizzle: Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
  6. Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift confectioners’ sugar onto the mixture and stir in thoroughly.
  7. To decorate cookies: Spoon the icing into a small plastic bag with a tiny tip of one corner snipped off. Drizzle over the cooled cookies. Or dip a fork into the icing and quickly wave it over the cookies. Let stand until the chocolate i

Nutrition

Per cookie : 93 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 1 g Fiber; 37 mg Sodium; 64 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 fat

Tips & Notes