Raspberry Chocolate Shortbread Thumbprint Cookies

Raspberry chocolate shortbread thumbprint cookies – only 6 ingredients! These cookies are so easy to make and are my new Favorite! 

Just a few months ago I was going on and on about how much I love soup season … and I realized I really, really love cookie season!

You have no idea how many dozens of cookies are living in my kitchen right now. It is ridiculous. And awesome. Cookie lovers unite!

But seriously, I have been baking a lot of cookies these past few days. I haven’t been eating that many – well, trying not to eat too many of them is a more truthful statement. I have a container of hummus and some carrots next to me as I type in an attempt to ignore all of the cookies.

I think I may be addicted to the sweet aromas coming out of the oven.

There are way worse things to be addicted to so I’m not going to do anything to fix it. Because, in fact, a good cookie is like a good friend – you can count on both to make you feel better. 😉

Raspberry Chocolate Shortbread Thumbprint Cookies

These raspberry chocolate shortbread thumbprint cookies are my new favorite cookie. They are super easy to make and super hard to resist – not a good combination for a cookie smell addict.

The subtle chocolate flavor comes from a double dose of Rodelle – one part Rodelle Organics Chocolate Extract and one part Rodelle Gourmet Baking Cocoa.

As part of my brand ambassadorship with Rodelle, I am participating in their 21 Days of Cookies. Sounds pretty amazing, right? Be sure to check all of the other bloggers cookies because you can never have too many cookies.

I received products from Rodelle for this post – all opinions are my own!SaveSave

Raspberry Chocolate Shortbread Thumbprint Cookies

Raspberry chocolate shortbread thumbprint cookies – only 6 ingredients! These cookies are so easy to make and are my new Favorite!

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Desserts

Cuisine: American

Servings: 18

Calories: 163.2kcal

Author: Jenny Bullistron

Ingredients

• 2 cups all-purpose flour
• ⅔ cup white sugar
• 8 tbsp unsalted butter softened
• 1 teaspoon baking cocoa
• ½ teaspoon chocolate extract
• ¾ cup raspberry preserves

US Customary – Metric

Instructions

• Pre-heat oven to 350℉. Line 3 cookie sheets with parchment paper.
• In the bowl of a stand mixer, cream together the butter and sugar until smooth. Beat in the chocolate extract. Then mix in the flour and baking cocoa until the dough just comes together.
• Roll the dough into 1 – 1 ½ inch balls and place on prepared cookie sheets. Make a small depression in the center of each ball using your thumb. Fill each hole with ¼ teaspoon preserves.
• Bake for 14-16 minutes or until lightly browned. Remove from oven and let cool for 1 minute before moving the cookies to a cooling rack.

Nutrition

Serving: 2cookies | Calories: 163.2kcal | Carbohydrates: 27.8g | Protein: 1.6g | Fat: 5.2g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Trans Fat: 0.2g | Cholesterol: 13.4mg | Sodium: 5.6mg | Potassium: 28.3mg | Fiber: 0.6g | Sugar: 14.3g | Vitamin A: 155.8IU | Vitamin C: 1.2mg | Calcium: 6.6mg | Iron: 0.7mg

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