Raspberry Thumbprint Cookies

Look what’s currently sitting on my kitchen counter!

raspberry thumbprints!

And there’s a whole other group of them on the cooling rack…just chillin’

I spied these cookies over at Apartment Therapy’s food site, thekitchn.com not to long ago and it stirred something inside my head…I LOVE cookies with jam in them!  I LOOOOOVE THEM!! LOVE LOVE LOVE!!! Why have I never made them?  Here’s their linkage for you—- Thumbprint Cookies.

whip it good

I started off by making the cornmeal cookie they put up on their site, but I failed terribly.  I think the butter wasn’t cold enough because I had an entire sheet of cookies–all touching and jam spewed EVERYWHERE.  Thumbprint cookies?  More like footprint cookies!  *snort*    And so what do I do?  Give up?  Bail?  NO!  I saw that they had another recipe on the site, so I immediately dug into my butter reserves and started a new batch.

the dough is very crumby

I added some almond extract because it was in the first batch, and I liked the flavor of the cookie.

dippage

Those baby food spoons sure do come in handy!

baby spoons are useful!

They are heading to oven town- population- a few dozen!

heading to oven town

I’m sharing these tonight with my girls!

currently sitting on my kitchen counter....

The verdict?!  They are scrumptious!  Nice & buttery, a tad flaky….and omg!!! I love the tang of the raspberry.  I opted for seeded jam because I love that little crunchy bite.  I bet it would lend itself well to any other fruit jam.  Try it!  And let me know what you think!

Raspberry Jam Thumbprints

(recipe adapted from Mrs. Fields)

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • I cup salted butter, softened
  • 3/4 cup sugar
  • I large egg
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 1 cup raspberry fruit jam

Preheat oven to 300°F.

In medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.

In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.

Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on parchment lined baking sheets, 1 inch apart.  Poke center of the cookie ball with finger.  Place 1/2 teaspoon of jam in the center of each dough ball.

Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.

Yield: About 4 dozen  (I made them slightly larger than an inch so obviously I didn’t get 4 dozen!)

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15 Comments

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  • October 28, 2009

    I’ve made a chocolate version with sour cherry jam, but these look amazing. A tad flaky? OMG indeed. Making.

  • October 28, 2009

    I do the same recipe but I call it: Bijoux suédois (Swedish Jewels ;-)

  • October 28, 2009

    I have a recipe for these, but you roll the cookies in nute and then make the thumbprint and fill them with jam. So good!

  • Becky
    October 28, 2009

    Oh hell yes.

  • manderina
    October 29, 2009

    Deeelicious as always!

  • October 31, 2009

    OMG!! this is such a tempting recipe.. must be great for parties

  • Linda
    November 1, 2009

    My Mom always made these for me as a kid, and they are still a staple at Christmastime. She always chilled the dough for about an hour before making the little balls – I think this will fix the footprint spreading problem. Her recipe also called for them to be rolled in beaten egg white and rolled in chopped almonds. (I don’t think we’ve met but I found your blog through Regan’s website and I really like your site and photos.)

  • November 12, 2009

    i totally skipped making a version of these for butterscotch cookies two nights ago. now i regrets.

  • Jessica
    December 9, 2010

    Please tell me what jam you used for this.

    • December 10, 2010

      ummm it was probably Trader Joe’s Raspberry Jam?

  • Lorrie
    December 18, 2010

    This recipe did not work me. Spreading cookies and jam into one big mess. I have that nut recipe thumbprint I’ll have to go back to.

  • brynn
    December 21, 2011

    just made these but added orange zest to the suagr cookie dough…. and proceeded to eat it by the spoonful. SO delicious, thanks for the recipe!

  • Jen
    February 6, 2013

    Just made these as a part of a cookie tray for the Feb bake sale at our church…people get super crazy about this event…who knew??? Between these and the Bacon oatmeal raisin cookies…we’re going to kick some ass!!! (Ummm…yeah…and raise money for the youth??)

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