2 3/4 cup(s) all-purpose flour
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) (2 sticks) butter (no substitutions), softened
3/4 cup(s) granulated sugar
1 large egg
1 teaspoon(s) vanilla extract
2 ounce(s) unsweetened chocolate, melted
1/4 cup(s) unsweetened cocoa
1 1/4 cup(s) sliced natural almonds, coarsely chopped
1/2 cup(s) raspberry jam
Preheat oven to 350 degrees F.
Sift together flour, baking soda, and salt on waxed paper. In a large bowl beat butter and sugar using electric mixer on medium speed until creamy, about 1 minute. Add egg, vanilla, melted chocolate and cocoa, beating well until mixed. Reduce speed to low and gradually add in flour mixture just until blended, occasionally scraping bowl.
Shape dough into 1-inch balls. Place sliced almonds in pie plate or on sheet of waxed paper; roll balls in chopped almonds to coat.
Place balls, 1 1/2 inches apart, on ungreased large cookie sheet. With thumb or handle of wooden spoon, make small indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam.
Bake cookies until baked through or until jam is bubbly, about 14 to 15 minutes. Cool cookies on wire rack.
Store Chocolate Raspberry Thumbprint Cookies in air-tight container, putting sheets of waxed paper between layers, at room temperature up to 3 days or in freezer up to 3 months.