This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was a super simple recipe for thumbprint cookies (we call them “jam drops” in Australia) and one I’ll remember for the future – because… chocolate!
This recipe uses Dorie’s “good for everything” chocolate cookie dough as a base – you scoop it out (definitely a job for a cookie scoop to make perfectly round cookies) then make an indentation in the middle, fill with jam and bake. Super simple (especially if you already have the dough on hand in your freezer) and so tasty.
I’m on a kick of using things up in my pantry and fridge before I buy more (things like jam and pasta – I am sure you can relate to “bits and pieces” of food items where you’ve needed a certain amount for a recipe and then you’re left with a tiny bit…. Anyone or is it just us?) so I used an artisinal jam we’d brought back from France last time. These jams tend to be more fruit and less sugar and a little more runny (less “set”) than commercially made jams and I found that when I was testing the recipe for the jam tartlets in In the French kitchen with kids, those less sugar/ more fruit jams didn’t always spread and bubble the way they were meant to. Meaning that my cookies with just jam in them definitely didn’t look like Dorie’s…
I LOVED these – the jam was a lovely sweet surprise under the chocolate and the cookie base itself is not too sweet which make the possibilities for topping them endless. Another winner from Dorie’ Cookies!
Get the recipe for Dorie Greenspan’s Chocolate-Raspberry Thumbprints on page 180 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographiclly closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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