“Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well.” - by Jennifer
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
- Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
- Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
Nutrition
Amount Per Serving (36 total)
- Calories
- 88 cal
- 4%
- Fat
- 3 g
- 5%
- Carbs
- 14.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (60)
Rate This Recipe
"Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag, cut off a small corner and used it like a frosting bag...." See more"
REDHEADEDRIOT
"These little cookies are delicious! I didn't use the chocolate chips but they still turned out to be one of my favorites of all the Christmas cookies I baked this year! Be sure and make the well dee..." See morep and straight down -- and these make a lot more than 3 dozen cookies (maybe I just made mine smaller) and you won't need a full 10 oz. jar of jam either. A previous review used a baby spoon for the jam -- I didn't have a baby spoon but a demi-tasse spoon worked just as well. This recipe is a keeper and will be on my future Christmas cookie list from now on."
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