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Fudge Thumbprints with Raspberry Filling

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Yield: 32 cookies View Nutrition Facts


  • 1 1/3 cups  all-purpose flour
  • 1/3 cup  unsweetened cocoa
  • 1/2 teaspoon  baking powder
  • 1/4 teaspoon  baking soda
  • 4 tablespoons  butter, at room temperature
  • 2/3 cup  plus 1 1/2 tablespoons sugar
  • 1 teaspoon  pure vanilla extract
  • 3 tablespoons  raspberry preserves
  • 1 egg


1. Heat oven to 375 degrees F. Sift together first four ingredients.

2. In a large bowl, beat together butter, 2/3 cup sugar, egg and vanilla; gradually beat in flour mixture.

3. Shape dough into 32 balls; roll in 1 1/2 tablespoons sugar and arrange 1 1/2 inches apart on a parchment-paper-lined baking sheet.

4. Press your thumb into the center of each cookie; fill with preserves. Bake 10 minutes.

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