a balanced plate with room for dessert

Raspberry Thumbprint Cookies

1 Comment

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.

One thought on “Raspberry Thumbprint Cookies

  1. My husband’s favorite Christmas cookie!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s