• Bright Ideas
• on 12/07/2010

Chocolate Raspberry Thumbprints

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• Prep Time: 10 minutes
• Bake Time: 8 - 10 minutes
• Decoration Time: 3 minutes
• Difficulty: Moderate
• Yield: 48

• 1 stick butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup M&M’S® MINIS® Milk Chocolate Candies
• Powdered sugar
• 1/2 cup raspberry jam

• 1. In large microwave-safe bowl, melt butter in microwave; add sugars, and mix well.
• 2. Stir in egg and vanilla.
• 3. In medium bowl combine flour and baking powder; blend into butter mixture.
• 4. Stir in 1 1/4 cups M&M’S® MINIS® Milk Chocolate Candies.
• 5. Refrigerate dough 1 hour.
• 6. Preheat oven to 350°F.
• 7. Lightly grease cookie sheets.
• 8. Roll dough into 1-inch balls and place 2 inches apart onto prepared cookie sheets.
• 9. Make an indentation in center of each ball with thumb.
• 10. Bake 8 to 10 minutes.
• 11. Remove from oven and re-indent, if necessary; transfer to wire racks.
• 12. Lightly dust warm cookies with powdered sugar; fill each indentation with 1/2 teaspoon raspberry jam.
• 13. Sprinkle with remaining 1/2 cup M&M’S® MINIS® Milk Chocolate Candies.
• 14. Cool completely.
• 15. Dust with additional powdered sugar, if desired.
• 16. Store in tightly covered container.