Chocolate Berry Thumbprints Recipe

Make ahead thumbprint cookies made with Classy Chocolate Pound Cake Mix and filled with Rhubarb Strawberry Fruit Spread.
  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 26 cookies

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ingredients

cooking methods

  • Bake

directions

  1. Preheat oven to 350°F. In large bowl, combine Classy Chocolate Pound Cake Mix, butter, egg and water; mix until well combined.
  2. Using hands, knead until the consistency of thick, moist dough. Form into generous 1-inch balls.
  3. Place 2 inches apart on a greased, large baking sheet. Bake 10 minutes.
  4. Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie. Fill with Rhubarb Strawberry Fruit Spread. Continue baking 4-6 minutes.

Makes 26 cookies.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.

Nutrition per Serving: Calories: 120 Total Fat: 4.5g Sat. Fat: 2.5g Cholest: 20mg Sodium: 150mg Carbs: 19g Fiber: 0g Sugar: 12g Protein: 2g

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