Raspberry Chocolate Thumbprints

By Addie

Ingredients

• 2 sticks (1 cup) unsalted butter
• 1/2 cup granulated sugar
• 2 egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/3 cup seedless raspberry preserves
• 1/3 cup milk chocolate chips

Preparation

Step 1

1. Cream butter and sugar together. Add yolks and blend well. Stir in vanilla.

2. Sift together flour and baking powder.

3. Add flour mixture to butter mixture and stir until a soft and pliable dough forms.

4. Heat oven to 350 degrees F and line two cookie sheets with parchment paper.

5. Roll dough into 1-inch balls and place on cookie sheets. Make an indentation in the tops of cookies with the handle of a wooden spoon or with your thumb-this is the part your kids will love!

6. Bake for 5 minutes and remove from oven.

7. Fill each indentation with seedless raspberry preserves -- using a baby spoon works well for this.

8. Place cookies back in the oven for 10 minutes, or until they just start to brown.

9. Remove from oven and immediately drop 2 or 3 chocolate morsels on top of each cookie. Let cool completely.

10. When cookies are cooled, dust with powdered sugar.