Sugared Black Raspberry Tea Cookies

By Coldsnap46

"Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar and studded with miniature chocolate chips. These cookies freeze well."

Ingredients

• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk
• 1 1/3 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup miniature semisweet chocolate chips
• 3 tablespoons white sugar
• 1 (10 ounce) jar black raspberry jam

Details

Servings 36
Preparation time 30mins
Cooking time 45mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.

Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.

Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.

Note: Very helpful tips/suggestions from reviews of this recipe available on website. One reviewer stated in part "... pastry filling can be used instead of jam. Even though it's more expensive, the flavor is better." If using jam, be sure to use good quality jam. Another stated to be sure to use real butter. SEVERAL omitted the chocolate chips. *To make uniform cookies, one reviewer used a melon baller. Another used the small end of a cork. BE SURE to make the well deep and straight down. One reviewer used a baby spoon for the jam.

Watch these cookies CAREFULLY - overbaking dries eggless cookies quickly.