- 6 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 cup dark cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet Chocolate chips
- Preheat oven to 350 degrees Fehreinheit
- Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
- In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
- Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
- Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
- Completely cool cookies on a rack then store in an airtight container.
~Recipe adapted from chocolatechocolateandmore.com
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 cup raspberry jam
- Using a handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indention with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your finger if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
- Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do no over bake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wore rack.
~Recipe from sallybakingaddiction.com