Raspberry Thumbprint Cookies
These raspberry thumbprint cookies are easy to make, delicious, and made with a buttery cookie batter filled with raspberry jam, baked until lightly golden, and dusted with powdered sugar.
Servings: 32 Cookies
Ingredients
- 1 cup butter, COLD, diced small or grated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup raspberry jam
- Powdered sugar, for topping
Instructions
- In a large mixing bowl, beat together butter, sugar, and vanilla using an electric hand mixer until well combined.
- Add flour and salt. Continue mixing until the mixture becomes sand-like.
- Now add in egg and egg yolk and mix until well combined.
- Roll dough into 1 inch balls and place on a parchment lined baking sheet.
- Using your finger, or the back of a ½ teaspoon measuring spoon, make an indent in the middle of each dough ball. Fill with jam.
- Place in the fridge for 2-4 hours, or in the freezer for 1 hour to chill.
- Preheat the oven to 350 degrees.
- Bake cold cookies in the preheated oven for 15-18 minutes or until the edges are slightly golden.
- Remove from the oven and let cookies cool on a wire rack.
- Once cooled, dust with powdered sugar.
Notes
- Refrigerate the diced dough until right before you're ready to mix it with the other ingredients so it stays as cold as possible.
- Be sure to chill the dough before baking. This controls the spread, preventing cookies that are too thin.
- A hand mixer is the best way to mix this thick shortbread dough.