Twelve Days of Christmas Cookies: Chocolate Raspberry Thumbprints

Cookies:
¾ cups butter (1 ½ sticks), softened
¾ cups brown sugar, packed
¼ cup sugar
2 egg yolks
1  tsp vanilla extract
1 ½ cups  flour
½ cup cocoa powder (I use Hershey’s Special Dark)
½ tsp salt
½ tsp baking powder

Filling:
About ½ cup seedless raspberry jam
½ cup bittersweet chocolate chips
½ Tbs heavy cream
2 tsp coconut oil (or shortening)

Cookies:
Using an electric mixer, cream butter, brown sugar, and white sugar until light and fluffy, about 2 minutes. Beat in the egg yolks and vanilla.

In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Slowly add to butter mixture and mix until just combined.

Use a small cookie scoop to make 1” balls. Place on a parchment paper lined baking sheet; dough can be close together. Roll dough into balls. Using the back of a ½ tsp measuring spoon, make depressions in each cookie dough ball. Chill dough balls for at least one hour.

Preheat oven to 350°F.

Arrange the chilled dough about 2” apart on parchment paper lined baking sheets. Bake the cookies for 8-9 minutes; do not overbake.

When the cookies are still hot, press down on the centers with the back of a 1 tsp measuring spoon.

Filling:
While cookies are still warm, fill each cookie with about 1 tsp raspberry jam. Allow cookies to cool before drizzling with chocolate glaze.

Combine chocolate chips, cream, and coconut oil in a Pyrex measuring cup. Heat in the microwave for 30 seconds; stir. Heat for an additional 15 seconds, if needed, until melted. Add up to an additional ½ tsp coconut oil, if needed, until glaze can be drizzled.

Makes about 3 dozen small cookies

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