Chocolate, Almond & Jam Thumbprint Cookies (Printer-Friendly Version) | Eating Well
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Chocolate, Almond & Jam Thumbprint Cookies

http://www.eatingwell.com/recipes/chocolate_almond_jam_thumbprint_cookies

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 rolled in chopped almonds and filled with cherry jam, but you can use any type of jam or nuts.

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

Ingredients

Preparation

  1. 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 2/3 cup almonds 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 the remaining 2/3 cup chopped almonds on a small plate. Roll each ball in the nuts, pressing as needed to help them adhere. 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.
  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.

Nutrition

Per cookie : 91 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; 65 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Tips & Notes