"Adapted from Cook's Country. This recipe was a finalist in their 2010 Christmas Cookie contest. It was submitted by Ronna Farley. I prefer to use walnuts instead of pecans."

Original is 36 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

Combine flour, cocoa, baking powder, baking soda and salt, and set aside.

Step 3

Beat butter and sugar together until light and fluffy.

Step 4

Add egg and vanilla and mix until just combined.

Step 5

Add flour mixture, and mix until just combined.

Step 6

Take 1 tablespoon of dough and shape into a 1" ball.

Step 7

Roll in nuts.

Step 8

Repeat with remaining dough.

Step 9

Place dough balls 2" apart on baking sheets lined with parchment paper.

Step 10

Using a the bottom of a 1-teaspoon round measuring spoon, make an indentation in the center of each ball.

Step 11

Fill indentations with jam.

Step 12

Bake until cookies are set, about 10 minutes.

Step 13

Cool 5 minutes on cookie sheets, then remove to racks.

Step 14

When cookies are cooled, drizzle with melted chocolate.

Step 15

These can be stored in an airtight container at room temperature for up to 3 days.

Nutty Chocolate-Raspberry Thumbprint Cookies

Ingredients

Nutritional