Raspberry Thumbprint Cookies: A Sweet Delight with a Touch of Nostalgia
There’s something uniquely satisfying about biting into a fresh, homemade cookie that’s both buttery and filled with sweet raspberry jam. Today, I’m thrilled to share a delightful recipe for Raspberry Thumbprint Cookies. These cookies are not only a treat to your taste buds but also a wonderful way to create warm, sweet memories, be it during festive seasons or cozy family gatherings.
Ingredients
- Butter: 1 1/2 cups, room temperature
- Sugar: 1 cup
- Egg Yolk: 1
- Vanilla Extract: 1 tsp
- Flour: 3 1/3 cups
- Salt: 1/4 tsp
- Toasted Pecans: 1 cup, finely chopped
- Raspberry Jam
Instructions
- Preheat the Oven: Start by heating your oven to 350°F (175°C) which ensures it’s at the right temperature by the time your dough is ready to go in.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar until the mixture is creamy. This usually takes about 2-3 minutes.
- Add Egg Yolk and Vanilla: Introduce the egg yolk and vanilla extract into the bowl and continue mixing. These ingredients add richness and flavor to your cookies.
- Incorporate Dry Ingredients: Gradually add the flour, salt, and the finely chopped toasted pecans to the mixture. Continue to mix until everything is well incorporated and the dough forms. The pecans add a delightful crunch and nutty flavor that pairs wonderfully with the raspberry.
- Chill the Dough: Cover your dough with plastic wrap and refrigerate for about 30 minutes. This step helps in handling and shaping the cookies more easily.
- Shape and Indent: Use a cookie scoop to form small mounds of dough on a parchment-lined baking sheet. Press the center of each cookie with your thumb or the back of a teaspoon, creating a small indentation.
- Add Raspberry Jam: Fill a piping bag with raspberry jam and carefully pipe it into the indentations of each cookie. This sweet core is what gives these cookies their characteristic look and taste.
- Bake: Place the cookies in the oven and bake for 30-35 minutes, or until they are golden brown. The aroma of baking cookies filled with raspberry jam is utterly mouth-watering.
- Cool and Serve: Allow the cookies to cool before serving. They are perfect with a cup of tea or as a treat for your loved ones.
Nutritional Information
- Calories: 150 kcal per cookie
- Servings: Makes 24 cookies
Prep & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
These Raspberry Thumbprint Cookies are a classic treat that never fails to impress. Whether you are making them for a special occasion or a simple family snack, they are sure to be a hit. Enjoy the process of baking and even more so, the joy of sharing these delightful cookies with friends and family. Happy baking!
Raspberry Thumbprint Cookies
- Total Time: 50 minutes
- Yield: 24 1x
Description
Raspberry Thumbprint Cookies are a classic treat combining the richness of buttery cookie dough with the sweetness of raspberry jam. The addition of finely chopped toasted pecans adds a delightful crunch and nutty flavor, making each bite a burst of textures and tastes.
Perfect for holidays, gatherings, or a simple afternoon snack, these cookies are not only delicious but also visually appealing with their jam-filled centers. Easy to make and always a hit, they bring a homemade charm that is sure to impress your friends and family.
Ingredients
1 1/2 cup butter, room temperature
1 cup sugar
1 egg yolk
1 tsp vanilla
3 1/3 cup flour
1/4 tsp salt
1 cup toasted pecans, finely chopped
Raspberry jam
Instructions
Preheat oven to 350°F (175°C).
Beat the softened butter and sugar in a large bowl using an electric mixer until creamy.
Mix in the egg yolk and vanilla extract.
Gradually add the flour, salt, and chopped toasted pecans. Mix until well incorporated.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Using a cookie scoop, scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper.
Using your thumb or the back of a teaspoon, press into the center of each cookie.
Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie.
Bake for 30-35 minutes, or until golden brown in color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 150 kcal