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Chocolate Raspberry Thumbprints
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| Basic Cookie Dough | |
| 2 ounce(s) | unsweetened chocolate, melted |
| 1/4 cup(s) | unsweetened cocoa |
| 1 1/4 cup(s) | sliced natural almonds, coarsely chopped |
| 1/2 cup(s) | seedless red raspberry |
| apricot jam, alternative | |
Preheat oven to 350 degrees F.
Prepare Basic Cookie Dough. In step 2, beat in chocolate and cocoa with egg and vanilla extract. With hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place sliced almonds in pie plate or on sheet of waxed paper; roll balls in chopped almonds to coat.
Place balls, 1 1/2 inches apart, on ungreased large cookiesheet. With thumb or handle of wooden spoon, make small indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam. Bake cookies 14 to 15 minutes or until jam is bubbly and cookies are baked through. Transfer cookies to wire rack to cool. Repeat with remaining balls and jam.
Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 3 days or in freezer up to 3 months.
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