Raspberry Thumbprint Cookies: A Sweet Treat for Any Occasion

Raspberry Thumbprint Cookies: A Sweet Treat for Any Occasion

Thumbprint cookies are a classic dessert that are perfect for any occasion. This raspberry thumbprint cookie recipe is a delicious and easy-to-make twist on the traditional cookie. With a buttery shortbread base and sweet raspberry filling, they’re sure to be a hit with everyone.

Ingredients

• 225g unsalted butter, softened
• 150g granulated sugar
• 1 tsp vanilla extract
• 280g all-purpose flour
• 1/4 tsp salt
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy.
3. Add the flour and salt to the bowl and mix until just combined.
4. Scoop the dough into 1-inch balls and place them on the prepared baking sheet.
5. Make a small indentation in the center of each cookie with your thumb or the back of a spoon.
6. Fill each indentation with a small spoonful of raspberry jam.
7. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, dust the cookies with powdered sugar before serving.

Variations

• Chocolate Thumbprint Cookies: Replace the raspberry jam with chocolate ganache for a decadent twist.
• Almond Thumbprint Cookies: Add a teaspoon of almond extract to the dough for an extra layer of flavor.
• Lemon Thumbprint Cookies: Replace the raspberry jam with lemon curd for a tangy and sweet cookie.
• Mixed Berry Thumbprint Cookies: Use a combination of raspberry, blueberry, and blackberry jams to make a colorful and fruity cookie.

Tips

• Make sure to leave enough space between the cookies on the baking sheet so they have room to spread.
• Use a small cookie scoop or melon baller to make uniform balls of dough.
• If the dough is too sticky, chill it in the fridge for 15-30 minutes before scooping.
• Don’t overfill the indentations with jam – a small spoonful is all you need.
• Store the cookies in an airtight container at room temperature for up to 5 days.

Conclusion

Raspberry thumbprint cookies are a delicious and easy-to-make dessert that are perfect for any occasion. With a buttery shortbread base and sweet raspberry filling, they’re sure to be a hit with everyone. Try making them for your next party or gathering – your guests will thank you!

FAQ

Can I use frozen raspberries instead of fresh ones?

You can use frozen raspberries instead of fresh ones, but make sure to thaw them beforehand and drain any excess liquid to avoid making the cookie dough too wet.

How long can I store these cookies?

These cookies can be stored in an airtight container at room temperature for up to one week. You can also freeze them for up to three months.

Can I use a different type of jam instead of raspberry?

Yes, you can use any type of jam that you prefer, such as strawberry or apricot. Just make sure to adjust the cooking time accordingly, as some types of jam may take longer to set.

Can I substitute almond flour with regular flour?

No, almond flour is an essential ingredient in this recipe as it provides the cookies with a tender and crumbly texture. Using regular flour would yield a different result.

How do I prevent the jam from overflowing while baking?

Make sure to create deep enough thumbprints in the cookie dough and only fill them with a small amount of jam. You can also chill the cookie dough before adding the jam to help prevent spreading during baking.

Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, simply bring the dough to room temperature and continue with the recipe as directed.

Can I use a different type of nut instead of almonds?

Yes, you can use any type of nut flour that you prefer, such as hazelnut or pecan. Just make sure to adjust the amount accordingly, as some types of nut flour may be more absorbent than others.

How many cookies does this recipe yield?

This recipe yields approximately 20-24 cookies, depending on the size of the thumbprint.

Can I add chocolate chips to the cookie dough?

Yes, you can add chocolate chips to the cookie dough to create a chocolate-raspberry version of these cookies. Simply fold in the chocolate chips after adding the dry ingredients.

Can I use a different type of sweetener instead of honey?

Yes, you can use any type of sweetener that you prefer, such as maple syrup or agave nectar. Just make sure to adjust the amount accordingly, as some types of sweeteners may be more or less sweet than honey.