Thursday, December 1, 2011

Raspberry Thumbprints

This is a no-frills cookie that is surprisingly delicious. We consumed almost the whole tray within 30 minutes after baking them. They are perfect for the holiday season and fun to make with kids. (This is one of those rare occasions where it is okay to smash your fingers into the dough.)

This cookie is very similar to a shortbread -- buttery and with tender crumb. The raspberry preserves add a bit of excitement. Usually, this style of cookie is rolled around in some chopped nuts before baking, but I didn't have any on hand (and I didn't miss them).
The ingredients (except for those pesky nuts) are the type of straightforward ingredients that you always have in your pantry and fridge. Perfect for some impromptu baking on a chilly day. These cookies were -- no surprise -- a huge hit with the kids. Sarah's finicky toddler was skeptical and would only eat the jam at first. But soon he realized the error of his ways.
Raspberry Thumbprints
adapted from Hay Day Country Market Cookbook

Yield was approx 20 for us, but the cookbook estimated 24 cookies.

  • 8 tbs (one stick) unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 egg yolk
  • 1 cup all purpose flour
  • 1/4 cup raspberry preserves
1. In a large bowl, cream butter and sugar together with a mixer until well blended. Add the vanilla, salt, and egg yolk, and beat until fluffy.
2. Add flour and mix until it forms a stiff dough. Scrape dough onto a large sheet of wax paper and roll it back and forth to make a long rope about 3/4 inch in diameter and 12 inches long. Roll it up tightly in the wax paper and refrigerate until firm, about 30 minutes. (The dough can be prepared to this point up to 3 days in advance.) Remove from the fridge and let it rest for 10 minutes at room temperature before proceeding.
3. Preheat oven to 300 degrees F. Unwrap and slice chilled dough into 1/2-inch-thick pieces. Roll them into ball shapes and space them 1 inch apart on an ungreased cookie sheet. Make a small indentation in the center of each one by pressing down on it with your thumb. Fill each hollow with 1/4 teaspoon of preserves.
4. Bake, rotating pan once, until very lightly browned, 18 to 20 minutes. Remove from the oven and allow to rest for at least 5 minutes on the baking sheet before transferring to wire racks to cool. Careful: the jam is very hot!
 

30 comments:

  1. The weather is getting chilly and the best way to spend that wintery-ish weather is by sipping tea. Of course, I can't let my tea come unpaied with shortbread or soft biscuits. Something as delicious as your raspberry-inspired treats is perfect. Will start working on a batch...the ingredients are all in my kitchen already. Thanks for sharing.

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  2. You had me at raspberry. :) Adding this recipe to my baking list for the weekend. Thanks!

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  3. These cookies are perfect, and your photos could easily be in a cookbook or magazine! I'm not even that crazy about raspberry thumbprints, but your pics have me craving some. Bravo!

    :)
    ButterYum

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  4. ButterYum - I thought I wasn't crazy about raspberry thumbprints either...I was wrong.

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  5. Hungry now. I could eat them for breakfast.

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  6. I also baked cookies today ;)
    I really like the glistening touch of jam on yours. They are so tempting !

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  7. Approximately how many would you say you get out of one batch? I'm curious for gift purposes.

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    1. I got 18 - 22 per batch. I made 4 batches and ended up with 80 cookies

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  8. You had me rushing out to the store to buy raspberry preserves... and it was so worth it! But mine didn't come out nearly as pretty looking as yours (not that big of an issue this time as it was polished off in minutes).

    Any tips on how to make the cookie not cracked looking?

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  9. I love that your recipes are usually nice small batches, not 4 dozen cookies, etc. That last pic is mouth watering and I bet you could mix up the type of jam utilized for different tastes.

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  10. Shail - I'd say we got about 20 small (1.5") cookies from our batch. Next time I might double it; we really did eat the whole pan with ease :)

    Crysti - Good question, we cut the dough log into discs, then rolled each disc between our palms to warm it up a bit while forming a ball. I think warming it up just a little with my hands helped prevent cracks.

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  11. Fantastic! I added a little cardamom and baking powder + soda to the recipe. I also had to use 3 extra tablespoons of flour. Made 36 delicious cookies :) Thanks!

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    1. Hi! What would you say does the additional baking powder and soda do? Just more cookies?

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  12. Great photos. These look scrumptious

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  13. These came out great! I used strawberry-blackberry preserves since that's what I had on hand, and it worked just fine. I also topped them with sprinkled powdered sugar for some pizzazz. Thanks for sharing!

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  14. How many cookies does this recipe yield? I am making these for a cookie exchange for a lot of people. Thanks!

    Jessica

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  15. Hi Jessica, I'll update the recipe with this info but here are the #s:
    - We got about 20 cookies
    - The cookbook recipe said we'd get about 24 cookies
    - One commenter, above, said she'd gotten about 36 but that seems really high to us!

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  16. Thanks! Also, how long do these keep for? I'm baking about 9 types of cookies for family next week and am deciding when to make these beauties!

    Jessica

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  17. Wow - 9 types of cookies - I'm impressed! I can't say exactly how long these last because we literally ate them all in the first day. They're a shortbread type cookie, and when the jam is baked it becomes gel-like rather than soft/runny (so you wouldn't have to worry about the cookie getting mushy). That's all the advice I have!

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  18. I've been in a baking lull for several weeks now, and I think this might have inspired me to fire up my oven, and pull out a jar of home made jam...

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  19. I've tried to pin this but even when pressing the 'pin it' button, it says that there are no pinnable images on the page. Nonetheless, I'm going to try to remember the page so that I can make these soon.

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    1. This comment has been removed by the author.

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    2. Sorry LindyB...we've been having some issues with people pinning our images because we host them on Flickr, and there is some sort of issue with pinning Flickr based images. We're working on figuring it out!

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  20. These were SO good. The only, and I repeat only, thing that could have made them better was a small piece of chocolate melted under the raspberry. ;) There's always next time. Thanks for the recipe!

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  21. All I have are blackberry preserves on hand. Do you think they would work?

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  22. Just finished a batch of these and they came out picture perfect...just in time for Christmas! They taste divine! Awesome recipe!

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  23. I made 4 batches yesterday, 2 just the way the recipe reads. one I subbed out the vanilla for almond and topped with candied walnuts and one I added the zest from 2 oranges and topped with orange marmalade all turned out wonderful. I came home from work and they were all gone! In total I got 80 cookies and have 3 grandchildren. I guess I'm making more tomorrow. Great Recipe!!!

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