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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!
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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