Raspberry Thumbprint Cookies
An easy yet fancy little butter cookie filled with your favorite jam or preserves.
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Servings: 30 cookies
Ingredients
- ¾ cup salted butter (1 ½ sticks), soft, gently melted
- 1 ½ cups all-purpose flour
- ½ cup granulated white sugar (1st use)
- 1 egg yolk
- 1 teaspoon pure vanilla extract
For Rolling and Filling
- ¼ cup granulated white sugar (2nd use)
- ½ cup raspberry jam or preserves
Instructions
- Gently melt butter in a large bowl on Defrost in the microwave, about 30 seconds until soft. Add flour and ½ cup of the sugar. Stir with a wooden spoon until moistened and add yolk and vanilla. Continue stirring until dough begins to form.
- Then, knead the dough with your hands until a firm ball forms.
- Scoop and roll dough into small teaspoon-sized balls. Roll in between your palms until dough is a small smooth ball.
- Pour the ⅓ cup of sugar on a plate and roll the balls to lightly coat. Place balls 2-inches apart on a parchment-lined baking sheet.
- Using your thumb, the back of a spoon, or a tart tamper make an indention in the center of each ball.
- In a small bowl, with a fork, whisk the jam until lumps are smooth. Fill each indention with ½ teaspoon of jam or preserves. (A very small spoon works well.) Place baking tray uncovered in freezer for 30 minutes. (Do not skip this step- dough needs to firm up to maintain shape during baking.)
- Preheat Oven to 350 ℉.
- Bake for 16 to 18 minutes, or until pale and just golden on edges. Leave on the pan until cool.
- Optional* When completely cool, you may dust with powdered sugar for extra dazzle.