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Dessert
Raspberry Thumbprint Cookies
Pretty in pink, these buttery jam-filled cookies look nice but taste even better. Use preserves from summer berry picking or grab your favorite store brand. These cookies are sweet, crumbly, a touch tart and the perfect amount of rich thanks to Tillamook Extra Creamy Unsalted Butter.
40MINserves 20-40 cookies
Ingredients
1 cup raspberry jam
2 tsp lemon juice
¾ cup granulated sugar
1 cup Tillamook Extra Creamy Unsalted Butter, softened
1 tsp vanilla extract
1⁄3cup freeze dried raspberry powder (see tips)
½ tsp. Kosher salt
2 cups all-purpose flour
Preheat oven to 325º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Blend the raspberry jam, lemon juice, 2 tbsp. of the sugar and then set aside.
Cream together butter & remaining granulated sugar until light & fluffy. Add vanilla & blend.
In a separate bowl, blend the raspberry powder and salt into flour, then stir into creamed butter. The mixture will be very crumbly.
If you can’t find freeze dried raspberry powder, a good substitute is to get freeze dried raspberries or strawberries and then crush them into a powder.
Press between two sheets of parchment paper until mixture adheres & forms into a dough. Portion into ½ oz. balls and press an indentation into the center with a finger or utensil.
Add a ½ tsp. of raspberry jam blend to the center of each indentation.
Depending on how big you make your cookies, you may have leftover jam filling. You can either half the ingredients, save for future cookies or use in another recipe.
Bake for approximately 15 minutes, or until firm. Let cool completely.
