Chocolate Thumbprint Cookies with Apricot Jam
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.
Recipe Summary test
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.
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.
1 other carbohydrate, 1/2 fat