Raspberry Thumbprint Cookies
Delightful buttery shortbread cookies filled with sweet-tart raspberry jam, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature but not overly soft.
- 1/2 cup granulated sugar For sweetness.
- 1 teaspoon vanilla extract Adds aroma and flavor.
- 2 cups all-purpose flour Base for the cookies.
- 1/4 teaspoon salt Enhances flavor.
Filling
- 1/2 cup raspberry jam Can substitute with other fruit jams.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and beat until completely combined.
- Gradually add the flour and salt, mixing on low speed until just combined.
- Roll the dough into small balls (approximately 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Press down gently with your thumb in the center of each dough ball to create an indentation.
- Fill each indentation with a small spoonful of raspberry jam.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges turn light golden brown.
- Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack. Let them cool completely.
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Notes
Chill the dough for about 30 minutes if too soft before rolling. These cookies can be frozen for up to three months.