Raspberry Thumbprint Cookies
These delicious cookies are reminiscent of Christmas cookies in years gone by. These lovely sugar cookies have raspberry jam in the centers and a powdered sugar glaze on top.
Ingredients
COOKIES:
- 2 sticks unsalted butter (1 cup)
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
- 2/14 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 cup raspberry jam more or less as needed
ICING:
- 1 1/2 cups powdered sugar
- 2 tbsp. milk
- 1 1/2 tsp. vanilla extract
Instructions
COOKIES:
- Soften butter.
- Add sugar, vanilla and salt and mix with an electric mixer until well mixed.
- Add flour and mix on low speed of electric mixer until well combined.
- Mixture will be thick.
- Refrigerate dough at least 60 minutes.
- Roll dough into balls and place on greased cookie sheets.
- With the end of a wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/8 teaspoon of jam into each indentation.
- Bake at 350° for about 15-20 minutes or until done.
- Rotate pans half way through cooking time.
ICING:
- Combine the glaze ingredients in a small bowl and whisk until smooth.
- Drizzle glaze over cooled cookies.
- Allow icing to set before serving cookies.
Notes
NOTE: Preparation time does not include time to chill the dough before rolling out cookies.
NOTE: I use the back of a wooden spoon because it’s smaller than an actual thumb print. The larger the hole in the cookie the more the cookies spread, so it’s better to make smaller indentations.
NOTE: You cannot skip the step to chill the dough before rolling into balls and baking, or cookies will not hold their shape while baking.
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