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Sugared Black Raspberry Tea Cookies
SUBMITTED BY:
Jennifer
PHOTO BY:
danube66
"Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well."
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1/4 cup packed brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 1/3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup miniature semisweet chocolate chips
3 tablespoons white sugar
1 (10 ounce) jar black raspberry jam
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DIRECTIONS
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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REVIEWS
Reviewed on Sep. 10, 2003 by TIA
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TIA
Sep. 10, 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 balls a little flatter for more even browning.
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6 users found this review helpful
Great flavor combination! Thirteen minutes was almost too long. Watch these carefully. ...
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Reviewed on Jun. 11, 2003 by LKFARKAS
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LKFARKAS
Jun. 11, 2003
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 to make - but don't use anything but real butter or they won't be the same!
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6 users found this review helpful
These cookies are WONDERFUL. They're crispy and a bit chewey at the same time! The chocolate &...
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Reviewed on Jan. 14, 2004 by
REDHEADEDRIOT
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REDHEADEDRIOT
Jan. 14, 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 well deep and straight down -- and these make a lot more than 3 dozen cookies (maybe I just made mine smaller) and you won't need a full 10 oz. jar of jam either. A previous review used a baby spoon for the jam -- I didn't have a baby spoon but a demi-tasse spoon worked just as well. This recipe is a keeper and will be on my future Christmas cookie list from now on.
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5 users found this review helpful
These little cookies are delicious! I didn't use the chocolate chips but they still turned...
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Reviewed on Dec. 10, 2006 by
007librarian
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007librarian
Dec. 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 used strawberry preserves (couldn't find black raspberry at my store). I think they're fantastic and love the bits of chocolate in there. I'd give this 10 stars if I could!
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4 users found this review helpful
I've fallen in love with these cookies! I made the first dozen too big (my husband's thrilled...
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Reviewed on Jun. 11, 2003 by MAEVE4
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MAEVE4
Jun. 11, 2003
Excellent Cookie!!! Younger children may not appreciate but it is delightful.
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4 users found this review helpful
Excellent Cookie!!! Younger children may not appreciate but it is delightful.
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Reviewed on Dec. 15, 2007 by
GMCINTO1
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GMCINTO1
Dec. 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.
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3 users found this review helpful
Great Recipe. To make uniform cookies, I used my melon baller. And to make it easy to fill the...
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Reviewed on Dec. 28, 2004 by JUSTUS4250
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JUSTUS4250
Dec. 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. so these are truly homemade cookies. Everyone at work was very impressed. This will go into my "must make for Christmas" cookie list.
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3 users found this review helpful
Wonderful cookies, I did not have any mini choc chips, so I did as another person suggested...
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Reviewed on Dec. 16, 2003 by klb
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klb
Dec. 16, 2003
Very tasty. I like that they were small, bite sized. Easier to make than I thought they would be. My 3 year old daughter helped make them with me, so fun to make too. I used a baby spoon to fill them.
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3 users found this review helpful
Very tasty. I like that they were small, bite sized. Easier to make than I thought they would...
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Reviewed on Jun. 11, 2003 by ALENACAL
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ALENACAL
Jun. 11, 2003
wonderful recipe! I'm a novice cook, but I made these for tea with my grandparents and EVERYBODY loved them, even my picky great-grandmother! the raspberry and chocolate is a great combo-- I didn't have mini chips, but large ones worked just as well after I put in extra. Plan to try strawberry jam next time-- will definitely make this recipe again!
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3 users found this review helpful
wonderful recipe! I'm a novice cook, but I made these for tea with my grandparents and...
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Reviewed on Mar. 6, 2005 by Super Mom
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Super Mom
Mar. 6, 2005
I made these and no one liked them. The cookie was dry and too crunchy. We ended up using the black raspberry jam in another cookie recipe and it was really good. I won't make these again.
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2 users found this review helpful
I made these and no one liked them. The cookie was dry and too crunchy. We ended up using the...
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