Kahlua Thumbprint Cookies with Raspberry Jam

Thumbprint cookies make a tummy happy.  Between the buttery cookie and the fruity jam, this cookie deserves a double yum.  Do you remember my Homemade Kahlua I made last week?  Well now CafeTerra needs some baked treats using Kahlua.  Now stay with me here, but this cookie is a bit healthy.  Who wants to try a few Kahlua Thumbprint Cookies with Raspberry Jam?

Kahlua Thumbprint Cookies

Growing up, one of my favorite cookies was my Aunt’s delicious thumbprint cookie.  For me, a thumbprint cookie should only be filled with jam.  I tried to share this thought with my hubby last night.  His thought was to add a Hershey Kiss instead of jam.  I, of course said no, never mess with happiness!  I love our debates, because it just means more cookies in our future!

Kahlua Thumbprint Cookies

My degree may be Nutritional Science, but my career was food safety, and now romance writing.  So, double-check with your nutritionist, or guidelines first.  BUT this cookie is on the path to being diabetic friendly.  The jam I used was homemade, but to keep it diabetic friendly just use a sugar-free jam.

One of my many health issues of 2014 require me to have a diabetic diet.  So keeping the cookie a bit healthy means no guilt involved.  Here are a couple other healthier recipes for you to choose from: Wheat-Free Fig and Blood Orange Sweet Bread, Chocolate Covered Banana Fries, Orange Cake, Orange Almond Morning Muffins.

Kahlua Thumbprint Cookies

Yields 42

Kahlua Thumbprint Cookies with Raspberry Jam

20 minPrep Time

11 minCook Time

31 minTotal Time

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1/2 cup unsweetened cocoa - special dark (sifted)
2 1/2 cup whole wheat flour (sifted)
1 tsp baking soda
2 tsp corn starch
1/2 tsp salt
1/2 cup (1 stick) salted butter, melted
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup Kahlua
4 oz jar raspberry jam


Preheat oven to 350 degrees F. Spray cookie sheets with cooking spray.

In medium bowl, mix together whole wheat flour, cocoa, baking soda, corn starch, and salt.

In medium bowl, mix together melted butter, brown sugar, egg, vanilla extract, and Kahlua.

Add dry ingredients to wet ingredients and mix well. The batter will be thick, slightly sticky, and easy to roll into balls.

Use one tablespoon full of batter, roll into ball, add to cookie sheet, with thumb or teaspoon measuring spoon make an indentation in center of cookie.

Bake cookies for 8 minutes, then bring out of the oven and reform indentation with thumb or teaspoon measuring spoon, add about 1/2 tsp of raspberry jam to thumb print, bake cookies for another 3 minutes. Time varies depending on oven, for first round of baking the cookie should just start to look golden on the bottom from cooking process.



You could use all-purpose flour, just omit the corn starch. You could also add more sugar to make it sweeter, just add a bit of liquid to keep the batter the right consistency to roll balls easily.



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