Description
Buttery shortbread cookies filled with raspberry jam and rich chocolate ganache.
Ingredients
Scale
1 cup unsalted butter, softened
â…” cup sugar
1 egg yolk
1 tsp vanilla
2 cups flour
¼ tsp salt
½ cup raspberry jam
½ cup cream
4 oz semi-sweet chocolate
1 tbsp butter
Instructions
1. Cream butter and sugar.
2. Add egg yolk and vanilla.
3. Mix in flour and salt.
4. Shape dough into balls.
5. Press thumbprints and fill with jam.
6. Bake 10–12 mins at 350°F.
7. Heat cream and pour over chocolate.
8. Stir in butter for ganache.
9. Fill centers and cool before serving.
Notes
Chill dough to reduce spreading. Store in airtight container. Great for gifting.
- Prep Time: Raspberry Ganache Thumbprint Cookies
- Cook Time: Raspberry Ganache Thumbprint Cookies
- Category: Raspberry Ganache Thumbprint Cookies
- Method: Raspberry Ganache Thumbprint Cookies
- Cuisine: Raspberry Ganache Thumbprint Cookies
