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Chocolate Thumbprint Jam Cookies
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3/4 cup flour, all-purpose
1/2 cup pastry flour, whole wheat
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts pieces, toasted
4 tablespoons butter, unsalted cut into pieces
1/ 4 cup canola oil
1/2 cup granulated sugar replacement
1/2 cup brown sugar, light
1 large egg
2 teaspoons vanilla extract
5 ounces chocolate (semi-sweet) or bittersweet, or chocolate chips, melted
6 tablespoons apricot jelly or blueberry jelly
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Position rack in the center of the oven; preheat to 375°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined.
Grind walnuts in a food processor until they resemble coarse meal.
Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy—the mixture may still be a little grainy.
Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts.
Stir in the dry ingredients with a wooden spoon until just incorporated.
Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball.
Continue with the remaining dough, spacing the cookies 2 inches apart.
Bake the cookies for 6 minutes.
Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie.
Place 1/2 teaspoon jam in each indentation.
Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more.
Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Let the pan cool for a few minutes before baking another batch
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Preparation Time: 20 min. |
Serves: 36 cookies |
| Recipe Origin: United States |
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Submitted by: |
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michaela
United States |
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| This recipe has been viewed 2105 times. |
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