Raspberry Thumbprint Cookies
Tender, buttery raspberry thumbprint cookies with a jewel-toned jam center, perfected over years of testing and baking with family. This version includes expert tips.
Print Pin Servings: 24 cookies
Calories: 135kcal
Cost: $7
Equipment
- 2 Baking sheets (Lined with parchment paper)
- 1 Electric mixer (Stand or hand mixer)
- 1set Measuring cups & spoons (Dry and liquid)
- 1 Cooling rack (For cooling cookies evenly)
- 1 Small spoon or thumb (For making indentations)
Ingredients
The Cookie Base:
- 1 cup Unsalted butter - Room temperature
- ⅔ cup Granulated sugar
- 2 Egg yolks
- 1 teaspoon Vanilla extract - Pure
- ½ teaspoon Almond extract - Optional
- 1 ¾ cup All-purpose flour - Spoon-leveled
- ¼ teaspoon Salt
- ¼ cup Almond flour - Adds tenderness
The Filling:
- ⅓ cup Raspberry preserves - Seedless or regular ,warmed slightly
- 1 teaspoon Lemon zest - Fresh ,optional
- 1 drop Rose water - Optional ,adds floral note
Optional Finishing Touches:
- to taste Powdered sugar - For dusting when cooled
- to taste Sliced almonds - Optional ,before baking
- to taste White chocolate - Drizzle ,melted
Instructions
- Let butter soften, measure ingredients, line baking sheets, preheat oven.
- Cream butter and sugar, add yolks and extracts, fold in dry ingredients.
- Roll dough into balls, make indentations, chill, re-indent, fill with jam.
- Bake until edges are golden, cool briefly on pan, then transfer to rack.
- Dust with powdered sugar, store in airtight container.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
Nutrition
Serving: 1Cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 1.5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 30mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.6mg