Raspberry Jam Thumbprints Recipes

RASPBERRY JAM THUMBPRINTS

Steps:

• Cream together the butter and powdered sugar
• Mix in the vanilla extract and almond extra
• Mix in the egg until combined
• Add in the salt and flour, stir until almost combined
• Now add in the 2 tsp of milk, mix until all combined
• Chill the dough for 1 hour
• Preheat oven to 350
• Line a baking sheet with parchment paper
• Roll in a ball spoonfuls of cookie dough and place on the parchment paper
• Use your thumb to press an indent into the top, not to press all the way through to the bottom though
• Fill each indent with some jam
• Bake 10-12 minutes
• Remove from the oven, transfer to a wire cooling rack
• Once they are cool mix together powdered sugar and just enough water to make an icing
• Add this to a little plastic bag, cut the end off one side
• Drizzle over your cookies

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 THUMBPRINTS

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

RASPBERRY JAM THUMBPRINT COOKIE

Steps:

• Preheat oven to 350 F. Prepare baking sheet by lining it with parchment paper.
• In medium mixing bowl whisk together all-purpose flour and salt. Set aside.
• With a help of a stand mixer and paddle attachment on cream butter, both sugars, and vanilla for about 5 minutes.
• Add 1 egg and mix to incorporate lightly. It will start to separate but do not stress about it. It will all come together once we start adding dry ingredients.
• With mixer on low speed add half of your dry ingredients and mix to incorporate. Stop the mixer and scrape the sides and the bottom of your bowl. Add rest of the dry ingredients and mix just until it incorporates.
• Scoop enough cookie dough to form 1" ball (about20-25g). Roll the ball and place it on the prepared baking sheet lined with parchment paper.
• Immediately, with the help of your thumb or back of a small round spoon form an indent. Dip the spoon/thumb into some flour so it doesn't stick to the cookie dough. Repeat for the rest of the balls. Space the balls about 2-3" apart.
• Place your jam into the pastry bag or a small Ziplock bag. Cut a little opening on one of the corners of the bag and fill in cavities of the cookies. When cutting a Ziplock bag corner be sure to discard the little cut piece immediately, so it does not get into your cookies.
• Bake at 350 F 15-20 minutes, or until the edges start to get golden color.
• Once they bake, they soak in a little bit of jam. You can add some more if desired.
• To decorate melt some white chocolate and drizzle over your cooled cookies. Let set.
• Store cookies in an airtight container for up to 1 week.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
• Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
• Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

RASPBERRY THUMBPRINTS

Steps:

• Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
• Let cool completely. Spoon jam filling into thumbprints.

WHITE CHOCOLATE RASPBERRY THUMBPRINTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts. , Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.