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
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
- Preheat oven to 350°F.
- In a medium bowl, cream together butter and sugar until smooth. Stir in vanilla and gradually mix in flour until dough comes together.
- Roll dough into 1 inch balls and place on ungreased cookie sheets.
- Make a small indentation in each ball with your finger and fill with 1/2 teaspoon of preserves.
- 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.