Dessert

Chocolate-Raspberry Thumbprints is for Dessert.

Chocolate-Raspberry Thumbprints takes 10 minutes to prepare.

Chocolate-Raspberry Thumbprints takes 10 minutes to cook.

Chocolate-Raspberry Thumbprints makes 21 servings.

The ingredients for Chocolate-Raspberry Thumbprints are:

1 roll (16 oz) refrigerated sugar cookie dough
5.25 tsp seedless raspberry jam
2 oz baking semi-sweet chocolate

Here is how you make Chocolate-Raspberry Thumbprints:

1. Heat oven to 350 degrees F. Shape cookie dough into 1" balls and place them 2 inhes apart on ungreased baking sheets. With your thumb, make an indentation in the center of each ball. Spoon rounded .25 tsp jam into each.2. Bake until edges of cookies are golden, 10-12 minutes. Cool 1 minute on pan, then remove with a spatula to a wire rack to cool completely.3. Place baking chocolate in a small sealable plastic bag, sealing the bag halfway. Microwave on medium-high for 45 seconds. Close the bag completely and massage it with your hands until chocolate is smooth. Cut a very small piece of one corner of the bag off with scissors or a sharp knife. Gently squeeze chocolate onto cookies in decorative patterns. Set aside until dry, about 1 hour.Number of Servings: 21Recipe submitted by SparkPeople user K-SHIN.

The nutritional information for Chocolate-Raspberry Thumbprints is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 119.7

• Total Fat: 4.7 g
• Cholesterol: 3.8 mg
• Sodium: 72.4 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 0.2 g
• Protein: 0.9 g