Dark Chocolate Raspberry Thumbprint Cookies

These are chocolate-y, moist, rich, fruity and addictive.  Also only took me about 30 minutes, TOTAL, to make.  Enough said.

Dark Chocolate Raspberry Thumbprint Cookies

Ingredients:

-1 1/4 cups flour

-1/3 cup cocoa powder (unsweetened)

-1/4 tsp salt

-1/4 tsp baking soda

-1/3 cup peanut oil

-1/3 cup soy or almond milk

-1 tsp vanilla

-1/2 tsp almond or rum extract

-2/3 cup sugar

-6-8 tsp raspberry jam

Method:

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.

Mix flour, cocoa powder, salt, and baking soda, set aside.  In a large bowl, mix together all wet ingredients except jam.  Add the dry ingredients to the wet and mix very well.  The dough should be fairly thick.

Set the bowl of dough next to a little bowl with some warm water and the cookie sheet.  Put a few drops of water on your hands and take about a tablespoon of dough in your hands, roll it into a ball, and place on the cookie sheet.  You will need a few more drops of water after every couple cookies in order to keep the dough rolling in your hands without it sticking to your skin and coming apart.

Once you fill a cookie sheet, put in oven for 5 minutes.  Take out and make thumbprints in each cookie.  Because these are going to be HOT, maybe use a little teaspoon (or even espresso spoon) to make these indentations.  I dipped the backside of the spoon in the water bowl after every 2-3 cookies so the dough didn't stick to the spoon.  After each cookie has a dent, fill with 1/4-1/2 tsp of jam each.  Then return the sheet to the oven for 7 more minutes.

Remove from oven and let sit for 2-3 minutes before gently moving each cookie to a rack to cool completely.

Made about 27 cookies.