Chocolate Thumbprint Cookies

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. 3

   In a large bowl, beat butter and sugar until light and fluffy.

4. 4

   Beat in egg and vanilla extract.

5. 5

   Gradually add the dry ingredients to the butter mixture and mix until just combined.

6. 6

   Shape dough into 1-inch balls. Make an indentation in the center of each ball.

7. 7

   Fill each indentation with 1 tbsp of raspberry jam.

8. 8

   Bake for 10 minutes, then remove from oven and sprinkle with powdered sugar and chopped almonds.

9. 9

   Return to oven and bake for an additional 10-15 minutes, or until cookies are set.

10. 10

    Let cool on a wire rack.