1
½ c Sugar or Splenda Blend for Baking
1
c butter or margarine (softened)
1
½ teaspoon vanilla extract
1
large egg
2
½ c All-purpose Flour
1
teaspoon Baking Soda
1
teaspoon Cream of Tartar
1
pinch salt
6
tablespoons Dutch Cocoa Powder
½
c Raspberry Jam (regular, reduced sugar, or sugar-free)
You will also need:
An extra 2 tablespoons of flour for rolling
Aluminum foil or plastic wrap
1 large mixing bowls
Cookie sheet
Cooking spray
Pre-heat your oven to 375 degrees. Cream (mix) sugar and 1 c butter in a large mixing bowl. Then add vanilla and egg. Sift
and stir in flour, baking soda, cream of tartar, cocoa, and salt. Once combined,
cover dough and refrigerate at least 2 hours. Remove from refrigerator and pinch
dough off into 1½ -2” balls and place on cookie sheet sprayed lightly with cooking spray (about 2” apart). Take you finger or thumb and press a small indent in the middle of each ball (try
to keep dough cool) . Fill (but don’t over fill) each indent with
about a ½” of jam. Bake for 8-10 minutes. Remove from oven, place on cooling rack and allow to cool 5 minutes.
