Chocolate Shortbread Thumbprint Cookies

Earlier this year, I made a batch of Shortbread Thumbprint Cookies and immediately fell in love with them. I then, reluctantly, shared them with my tasters (I really wanted to hoard every cookie for myself), who devoured the batch and gave them rave reviews.

With such positive feedback, I couldn’t help but to dream up delicious variations. Of course, chocolate was the first to come to mind!

 

Chocolate Shortbread Thumbprints | The Misfit Baker

 

They turned out perfect! Pretty to look at, and the chocolate element gave them huge crowd appeal!… Note to self: these cookies would be an excellent addition to a bake sale.

I suggest using your favorite strawberry jam, for the filling. But really, any red jam would work beautifully (thinking cherry, raspberry, or cranberry)… Also, although the chocolate extract is optional, I highly recommend it for added chocolaty depth.

 

Chocolate Shortbread Thumbprints | The Misfit Baker

 

Chocolate Shortbread Thumbprints

1/2 cup Margarine (I use Earth Balance)

1/2 cup Shortening

2/3 cup Sugar

1 tbsp Plain Non-Dairy Yogurt (I used coconut)

1 tsp Vanilla Extract

1 tsp Chocolate Extract (optional)

1/4 tsp Salt

1 3/4 cups All-Purpose Flour

1/4 cup Cocoa Powder

1/2 cup Strawberry Jam

3 – 4 tbsp Semi-Sweet Chocolate Chips

 

Preheat oven to 350°F.

Stir together the flour and cocoa powder. Set aside.

Beat the margarine and shortening until thoroughly combined and smooth. Add the sugar and beat on medium for about 2 minutes. Add the yogurt, extracts, and salt, beat for another 2 – 3 minutes. Add the flour mixture and beat on low or stir in by hand, until all the flour has been blended in (careful not to over mix).

Using a level tablespoon to measure, scoop dough, roll into a ball, place about 2 inches apart on an ungreased cookies sheet, and gently press into 1/4 inch – 1/2 inch thick discs. Make an indentation in the center of discs and fill with jam… I used a round shaped, 1/2 teaspoon to make the indentations.

Bake for 16 – 18 minutes.

Allow to cool on sheet for 1 – 2 minutes before transferring to cooling rack.

When cookies have completely cooled, melt chocolate and drizzle over the top of cookies.

Makes about 30 cookies.

 

 

15 thoughts on “Chocolate Shortbread Thumbprint Cookies

  1. These look sooo good. Great pix too. Thanks for sharing.

    We’re havng a party at Tumbleweed Contessa today and I’d love it if you shared these at What’d You Do This Weekend?

    Wishes for tasty dishes,
    Linda

    • As a vegan, I assure you that these are vegan. There is a variety of non-dairy yogurts, including soy, almond, and coconut… When I’m working on recipes, I tend to write in shorthand and “non-dairy yogurt” simply becomes “yogurt”. Usually I catch myself if I type out my abbreviations, I guess I missed this one. Thanks for pointing it out :-)

  2. Your special cookies rock , Starr! I made them yesterday & took them with me for a dinner party for my friend, as a welcoming gift & she loved them too! I also shared her your blog adresse, okey? I loved them!

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