CHOCOLATE RASPBERRY THUMBPRINT COOKIES

Ingredients:

1 cup butter 2 sticks, at room temperature
⅔ cup granulated sugar
2 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt
Fudge Topping:
1 cup semi-sweet chocolate chips
14 oz sweetened condensed milk
¼ tsp almond extract
⅓ cup raspberry jam

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking mat and set it aside.
In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium-high speed. Continue for about 2-3 minutes until the butter mixture is light and fluffy.
Next, mix in the egg yolks and the vanilla extract.
Then, add in the flour and salt and mix until the dough comes together.
If desired you can chill the cookie dough for 30 minutes, but you can skip this step and head straight to baking them.
Scoop the dough into 1-inch-sized balls and roll them with your hands so that they are perfectly round. Arrange the dough balls onto the prepared cookie sheet.
Use a ½ teaspoon measuring spoon to create a circular crater in the center of the cookie dough balls.
Proceed to bake the cookies for 8-10 minutes.
Remove them from the oven and if the indents look shallow, press the measuring spoon to further define them again.
To make the fudge filling: Melt the chocolate chips, condensed milk, and almond extract in a small pot over low heat until melted. Continue stirring over low heat for 3-4 minutes or until the mixture has thickened.
Spoon about 1 teaspoon of fudge onto each cookie. Let cool until set for about 5 minutes.
Take ½ teaspoon measuring spoon again and slightly press an indent into the chocolate. Then, fill the indent with strawberry jam over the chocolate fudge topping. Serve & enjoy!

Notes
Chocolate Raspberry Thumbprint Cookies make a sensational treat to make for holiday events! These thumb print cookies are not only beautiful but OH SO delicious too!