Raspberry Jam Thumbprint Cookie Recipes

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, vegetable shortening, and brown sugar together in a bowl until smooth and creamy; beat in egg yolks and vanilla extract. Retain egg whites for a later step. Stir flour into butter mixture 1 cup at a time; mix in salt.
• Beat egg whites in a separate bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in pecans. Place cookies on an ungreased baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of raspberry jam into the hollow.
• Bake cookies in the preheated oven until very lightly browned, 10 to 12 minutes.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
• In a large bowl add softened butter, 1/4 cup granulated sugar and brown sugar. With an electric mixer cream together butter and sugar mixture until smooth.
• Add the egg and almond extract to the wet ingredients and mix until combined.
• Sprinkle the salt around the bowl of wet ingredients so it distributes evenly in the cookie dough. Add the flour a little bit at a time, mixing in between until a dough forms.
• Form cookie dough balls with about a tablespoon of cookie dough. Use a cookie scoop for more even cookies. Roll each cookie dough ball in 1/4 cup of white sugar then place on the baking sheet.
• Use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie for the jam. Fill each hole with about 1 teaspoon of raspberry jam.
• Sprinkle the tops of the cookies with a little additional white sugar. Chill the filled cookie dough in the fridge for about 20 minutes before baking.
• Bake cookies for 7-8 minutes. Remove the cookies from the oven before the edges start to brown.
• Fill the middle of each cookie with extra jam if any need a little more. Move cookies to a cooling rack or clean cooking towel to finish cooling, then enjoy!

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY THUMBPRINT BUTTER COOKIES

Steps:

• set oven to 325 degrees F.
• Lightly grease a cookie/baking sheet.
• In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
• In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
• Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
• Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
• Spoon about 1 teaspoon jelly or jam into the hole.
• Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
• Cool on wire racks.