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Chocolate Thumbprint Cookies with Apricot Jam

November/December 2013

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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 white decorating sugar and filled with apricot jam, but you can use any type of jam or preserves.


Chocolate Thumbprint Cookies with Apricot Jam Recipe

Makes: 4 dozen 1 1/2-inch cookies

Serving Size: 1 1/2-inch cookie

Active Time:

Total Time:

Ingredients

  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons canola oil or corn oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour (see Tips)
  • 2/3 cup sweetened dried cranberries, coarsely chopped
  • 2/3 cup chopped toasted and skinned hazelnuts (see Tips) or chopped almond slivers
  • 1/2 cup clear or white sanding sugar (see Tips)
  • 1/2 cup apricot jam or preserves

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 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 sanding sugar on a small plate. Roll each ball in the sugar. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
  • Tips:
  • White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
  • Find clear (or white) sanding sugar (aka sparkling or coarse sugar) in well-stocked baking stores, gourmet food shops or online at kingarthurflour.com.

Nutrition

Per cookie: 91 calories; 3 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 16 g carbohydrates; 10 g added sugars; 1 g protein; 1 g fiber; 38 mg sodium; 55 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1/2 fat


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Recipe Categories

Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Fall
Winter
Style/Theme
Kid-friendly
Vegetarian
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
20 minute dinner recipes
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