a balanced plate with room for dessert

Raspberry Thumbprint Cookies

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I purchased some raspberry jam to make raspberry tartlets for Mike. I got all my ingredients out, dug out my mini muffin liners, and then tragedy struck. I couldn’t find my mini muffin pan. Noooooooooo!!!! I tore my kitchen apart – both the actual kitchen and our basement kitchen and they were nowhere to be found.

I pouted about this for a couple weeks before deciding that I should just make something else with the jam. I decided to re-make an old recipe with a few changes.

raspberry thumbprint cookies |

Raspberry Thumbprint Cookies
makes 3 dozen cookies

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon vanilla
2 cups flour
1/2 cup raspberry preserves

  1. Preheat oven to 350°F.
  2. In a medium bowl, cream together butter and sugar until smooth. Stir in vanilla and gradually mix in flour until dough comes together.
  3. Roll dough into 1 inch balls and place on ungreased cookie sheets.
  4. Make a small indentation in each ball with your finger and fill with 1/2 teaspoon of preserves.
  5. Bake for about 15 minutes or until edges are very lightly browned. Let cool on cookie sheets for 1 minute and move to wire rack to finish cooling.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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