For the jam-averse, fill the indentation will hazelnut-spread or salted caramel for a decadent spin.
things you'll need.
1 1/2 cups All-Purpose Flour
3/4 cup Granulated Sugar (plus 1/2 cup for rolling)
1/2 cup Unsweetened Dutch-process Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
6 tablespoons melted Unsalted Butter
2 large Eggs (beaten)
1/2 cup Confectioners' Sugar
1/2 cup your favorite Jam
Liquid Measuring Cup
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 1/2 cups All-Purpose Flour 3/4 cup Granulated Sugar (plus 1/2 cup for rolling) 1/2 cup Unsweetened Dutch-process Cocoa Powder 1 teaspoon Baking Powder 1 teaspoon Salt 6 tablespoons melted Unsalted Butter 2 large Eggs (beaten)
instructions In a medium size bowl, whisk together the flour, 3/4 cup granulated sugar, cocoa powder, baking powder and salt. Stir in the melted butter and eggs. Work until a dough is formed and then cover and refrigerate for about 30 minutes, or until the dough is firm.
ingredients 1/2 cup Confectioners' Sugar
instructions Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Put the confectioners sugar and the remaining granulated sugar in 2 separate bowls. Scoop scant tablespoonfuls of the dough and then roll them into balls. Then roll each ball first in the granulated sugar and then in the confectioners sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with the palm of your hand and then with your fingers, or the back of a wooden spoon, make a well in the center of the cooking.
ingredients 1/2 cup your favorite Jam
instructions Put the jam in a piping back, or a zip top bag. Pipe the raspberry jam into the cookies, but do not overfill.
instructions Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool for a few minutes on the baking sheet, then transfer to racks to cool completely.