Traditions were a big thing in my household growing up, especially around the holidays. Possibly my favorite Christmas Tradition was enjoying Chocolate Raspberry Thumbprint Cookies. My mom would make these every year, and it was always a true Christmas miracle if they weren't all consumed before Christmas Eve. She even went as far as to place them in baggies with the number of cookies written on the bag. Since she has passed away, my sister and I have tried and failed to make these cookies just the way she did.
We recently decided she more than likely wasn't following the recipe exactly, which is so like her. This years batch is the closest I have come to tasting like mom's. They don't look as perfect as hers, though. Her's always came out the perfect size and shape, with the perfect amount of raspberry jam in the middle.
9 Squares of Bakers Unsweetened Chocolate
1 cup (2 sticks) of margarine
1 cup of sugar
1 teaspoon vanilla
2 cups of flour
1 teaspoon of baking soda
1/4 teaspoon salt
Melt chocolate and margarine in a medium sized saucepan over medium heat. Stir until chocolate is completely melted.
Stir in 1 cup of sugar into melted mixture until well blended. Stir in egg and vanilla until completely mixed.
Mix in flour slowly, baking soda, and salt. Next, refrigerate dough for 1 hour, or until completely cooled. Heat even to 375.
Shape dough into 1 inch balls, roll in granulated sugar, and place on an uncreased cookie sheet. (DO NOT grease the cookie sheet!)
Make an indention with your thumb, and fill with raspberry preservatives and bake for 10 minutes or until set.
These cookies are not meant to eat warm. You read that right! They are not meant to be eaten warm. Place your cookies in the freezer. Trust me, they are meant to eat cold. By placing the cookies in the freezer, they become the perfect consistency to eat - soft and chewy.
I enjoy mine on my fancy Kate Spade China with a cup of almond milk.
Make them with your family and tag me on Instagram!
What are your favorite kind of Christmas Cookies to make?