A couple of weekends ago, I went berry picking again and got a slew of red currants. Some were made into jam, so I thought I would use some of that jam to make these thumpprint cookies. You could also use raspberry jam or tart cherry jam, which also go quite nicely with the chocolate combination — the whole tart + chocolate is really nice.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup red currant jam*
4 ounces semi-sweet chocolate, chopped
4 tablespoons unsalted butter
Preheat oven to 350F. Line cookie sheets with silpat or parchment paper.
In the mixing bowl of your stand mixer, cream together butter, sugar and egg and egg yolks until fluffy, 3-5 minutes on medium. Add vanilla extracts. On low, beat in flour and salt.
To make cookies, roll 1 tablespoon of dough into a ball, then flatten slightly. Place balls, 1 inch apart, and with the back of a wooden spoon, make indentation in top of each one. Bake for 10 minutes. Remove from oven and redefine the thumbprints with the back of the spoon again. Return to oven and bake for an additional 7-9 minutes, until golden. Let cool on wire rack and let cool completely.
Spoon a 1/2 teaspoon of jam into each cookie depression and let set. Meanwhile, prepare the drizzle. Put the dark chocolate and butter in a heatproof bowl over a bowl of boiling water. While you are doing this, lay out the cookies onto wax paper. When the chocolate is melted, remove from heat and continue stirring. Using a spoon, a ziptop bag with a small corner cut off or a squeeze bottle with a very fine tip, drizzle the white chocolate over the cookies. Let harden completely before moving to storage.
*Store bought is fine, but here is my recipe