Chocolate Thumbprint Cookies
I was in a baking mood this afternoon, so I decided to make some cookies. When I was in Fargo I tried a recipe for Austrian Jam Cookies, and I decided to make them again today, but with cocoa powder and raspberry preserves. Holy crap, these are good!
Because I'd never substituted cocoa powder for flour before, I didn't know how much to replace. The recipe called for 2 1/2 cups of flour, so I used 2 cups of flour and 1/2 cup of cocoa powder. They turned out really chocolatey and good. Almost like a brownie, but with raspberry jam on top. I already ate two, and I'm trying my best to cut myself off. I need to share these with friends so I don't eat them all!
Rob had a good idea, too. He suggested that next time I make these, instead of jam, I put in some peanut butter. I bet that would be SO good. But I wonder if it would be better to use natural peanut butter (which is runnier) or the mainstream stuff? I've been buying natural peanut butter lately, but I think I have some Jif in the pantry, too, so I guess I could do a side by side comparison. Maybe next weekend when I have nothing to do.
And now I have to figure out dinner for tonight. Cooking sounds like a good idea, but so does pizza... Decisions, decisions. :)