Raspberry Pretzel Thumbprints
Ingredients
- 1/2 cup canola oil
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup unsweetened non-dairy milk
- 1 1/2 tsp vanilla extract
- 1 2/3 cup all purpose flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup thin pretzel sticks
- 3/4 cup seedless raspberry jam
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 F. Lightly grease two large baking sheets.
- In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.
- Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.
- Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/2 inches apart.
- Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms.
- Place cookies on a cooling rack to cool. Wait until completely cool to proceed.
- Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.
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