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Chocolate-Raspberry Thumbprints

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video by: kraft
Here's an idea you can put your own thumbprint on. Make these with your kids for a super-easy, delectably chocolaty gift idea.
time
prep:
20 min
total:
45 min
servings
total:
27 servings, 2 cookies each
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posted:
12/27/2009
The recipe was easy to follow, but as previous raters have mentioned, the flavor of the cookie is disappointing and blah. Would try the idea of using sweetened chocolate or else adding extra sugar. Also, we made a few batches using chopped peppermint patties instead of the jam - an excellent addition!
posted:
12/26/2009
We loved them, can't wait to make them again. Christmas 2009
posted:
12/23/2009
Christmas 2009 Chocolate didn't stay together and jelly was runny.
posted:
12/22/2009
I added more sugar to the recipe as suggested however it was a little sweet for me this way. I may cut back to the original recipe next time. The cookie was exactly what I expected.
posted:
12/21/2009
a big dissapointment. they turned out auful. they were wasted and nobody ate them. will not make again.
posted:
12/20/2009
I read the comments before making this recipe, and altered slightly. I used 2 bars of semi sweet bakers chocolate, and 2 unsweetened. This gave it just enough sweetness and chocolate flavor for me. I also used a 1/3 teaspoon to make the indents, and then used that to fill the cookies with the jam so it was in the same shape. I had no problems with the jam running over.
posted:
12/20/2009
I was also a little concerned about making these after reading the reviews, but they looked so good, I wanted to try them. I used 2 squares semi sweet chocolate and 2 unsweetened, maybe just a little extra sugar. They turned out perfectly, tasted great and everyone loved them. I will be making again this week.
posted:
12/20/2009
I made a few extra additions and these cookies turned out great! To the dough I added 1/2 cup of light brown sugar, 1/2 tsp of salt ( to bring out the chocolate flavor), and 2 tbs cocoa. Also, instead of pressing the cookies with my thumb I used the back of my round 1/4 tsp measuring spoon. I will definitely make these again, but I think I'll use seedless raspberry jam next time.
posted:
12/18/2009
I added a little more sugar, maybe 1/4 cup, and they were PERFECT! Also, I didn't have any raspberry jam in the house (or any jam, for that matter) so I quartered maraschino cherries and used them instead. It was REALLY good!
posted:
12/17/2009
I needed to make some holiday cookies for my husband's company's Christmas party yesterday, and this recipe just caught my eyes. The cookies look so pretty! I read some comments and I was concerned. I made a few changes and that made things a whole lot better. I added a pack of cook-and-serve chocolate fudge pudding powder mix. I substituted half of the sugar with brown sugar, and I put only 1/8 tsp jam on top, so it wouldn't be running. While cooling, spread out the jam a little bit. The only thing is: it doesn't look as ruby-ish as the picture? What is your secret?
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