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My review
Sugared Black Raspberry Tea Cookies
Jennifer
"Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well."
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Ingredients
45 m servings 88Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips.
- Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.
- Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 6883 Ratings
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Most helpful positive review
12/15/2007
Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag, cut off a small corner and used it like a frosting bag.
Most helpful critical review
3/26/2010
Kinda messy... Didn't know that the house was gonna fill with smoke (rookie mistake). Friends still loved em though.
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12/15/2007
Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the wells I put the jam in a sandwich bag, cut off a small corner and used it like a frosting bag.
1/10/2004
These little cookies are delicious! I didn't use the chocolate chips but they still turned out to be one of my favorites of all the Christmas cookies I baked this year! Be sure and make the we...
12/6/2000
These cookies are WONDERFUL. They're crispy and a bit chewey at the same time! The chocolate & the raspberry compliment eachother. YUM! I am making these ahead for our cookie exchange! Very easy...
12/10/2006
I've fallen in love with these cookies! I made the first dozen too big (my husband's thrilled with that), I think they're better smaller. I made the impression with the small end of a cork and u...
5/7/2009
I made a big batch of these for mothers day to bring to my family luncheon - and my family was thrilled! they didnt even know i could cook! ;) i used 1/3 C. unsweetended Cocoa instead of chocola...
12/10/2009
These are wonderful! I actually made them pretty much as written, although I rolled them in turbinado sugar instead of regular. I used Trader Joe's seedless blackberry jam, and I put it into a...
4/24/2003
Great flavor combination! Thirteen minutes was almost too long. Watch these carefully. Overbaking dries eggless cookies quickly. Next time, I'll add more mini-chocolate chips and squash ball...
12/28/2004
Wonderful cookies, I did not have any mini choc chips, so I did as another person suggested and drizzled choc over the cookies once they came out of oven. I make my own black raspberry jelly....
4/3/2008
We followed the recipe exactly and the cookies came out perfect! We all loved them. They were moist inside, slightly crispy outside, and the chocolate & raspberry combination is delicious.