Nutty Chocolate-Raspberry Thumbprints

From Cook's Country | December/January 2011

Why this recipe works:

Dutch-processed cocoa powder works in these Nutty Chocolate-Raspberry Thumbprints because it had a stronger flavor than regular cocoa. Toasting the pecans added even more intense flavor to the cookies. To create the trademark indentation in our thumbprint cookies, we found that the underside… read more

Dutch-processed cocoa powder works in these Nutty Chocolate-Raspberry Thumbprints because it had a stronger flavor than regular cocoa. Toasting the pecans added even more intense flavor to the cookies. To create the trademark indentation in our thumbprint cookies, we found that the underside of a round teaspoon worked perfectly to create the small indentations for the filling.

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Makes 3 dozen cookies

Dutch-processed cocoa has deeper flavor than natural cocoa.

Ingredients

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