Chocolate-Raspberry Ganache Filled Thumbprint Cookies

Photo: Jo Ann

Ingredients

Ingredients for Cookie:

1/2 cup shortening

1/4 cup butter, softened

1 cup brown sugar

3/4 cup unsweetened Dutch-process cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 cup miniature semisweet chocolate pieces

Ingredients for Chocolate Raspberry Ganache:

6 ounces dark chocolate, chopped

cup heavy whipping cream

1 tablespoon seedless red raspberry jam

Preparation

Directions:

Preheat oven to 350 degrees. In a large bowl combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate pieces.

Shape dough into 1-inch balls. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Using your thumb, make an indention in the center of each cookie.

Bake for 8 to 10 minutes or until edges are firm. remove from oven. Transfer cookies to a wire rack; cool.

In a small microwave-safe bowl combine dark chocolate, whipping cream, and raspberry jam. Microwave, uncovered, on 100 percent power for 1 minute. Stir until smooth. Let stand about 15 minutes to thicken.

Spoon raspberry Ganache into cookie centers. Let stand until ganache is set. If desired, garnish each cookie with a fresh raspberry. Store filled cookies in refrigerator.