These black forest thumbprint cookies came about because as I have mentioned before, my daughter is a big fan of the cherry/chocolate combo and likes pretty much anything black forest flavored. So I decided to try making a variant of my favorite raspberry almond thumbprint cookies using those flavors. My mom sends me this amazing tart cherry jam from Michigan, and I love using it in new ways.
I took the yummy, buttery shortbread cookie dough and filled it with some of the jam, and topped with a dollop of melted semi sweet chocolate. These cookies aren’t overly sweet because this jam is more tart than sweet, and the chocolate cherry combination is delicious.
These cookies are so quick to whip up, but you do need to chill the filled cookies for about 20 min before baking so the shortbread holds it shape better. If you have a couple of sheet pans you can get a few trays ready and chilling at once. I almost always use a cookie scoop like these to portion my cookies because it is so dang satisfying.
Black Forest Thumbprint Cookies
- 2 cups plus 2 tbsp AP flour
- 1/4 tsp salt
- 1 cup unsalted butter slightly softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup cherry jam
- 3/4 cup semi sweet chocolate chips
- Preheat oven to 350. Cream butter and sugar in stand mixer until fluffy. If your butter is still kind of cold this might take a little longer.
- Add the salt and vanilla and almond and mix a bit longer, scraping down the bowl.
- Turn off the mixer, add the flour and mix just until combined. Don't over mix or your shortbread will be tough.
- Use a cookie scoop to make about 1 inch balls and round them a little with your hands. If your dough is too sticky to do that, let it sit for 30 min or put it in the fridge for a few minutes and try again.
- Make a well in each ball of dough, flattening it out a bit. I use the back of my cookie scoop for this.
- Fill with a 1/2 – 1 tsp jam as will fit in the well, but not over filled.
- Place filled cookies into the fridge for 20 minutes.
- Bake in the oven about 14 or so minutes until just starting to brown on the edges. Ovens can very a lot so check the first batch after 10 minutes. Rotate the cookie sheets halfway through for even baking.
- Remove and let cool a bit before transferring to a cooling rack.
For the chocolate topping:
- Melt the chocolate in a microwave safe bowl in 20 second intervals stirring between each until just melted. Do not overheat or the chocolate will seize up.
- Spoon 1 tsp or so of chocolate onto the cherry jam on each cookie.
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