Chocolate-Raspberry Ganache Filled Thumbprint Cookies
Ingredients for Cookie:
1/2 cup shortening
1/4 cup butter, softened
1 cup brown sugar
3/4 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup miniature semisweet chocolate pieces
6 ounces dark chocolate, chopped
Preheat oven to 350 degrees. In a large bowl combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate pieces.
Shape dough into 1-inch balls. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Using your thumb, make an indention in the center of each cookie.