Homecookies Raspberry Thumbprint Shortbread Cookies

Raspberry Thumbprint Shortbread Cookies

Comments : 2 Posted in : cookies, dessert, easy, fruit, jam, raspberry, shortbread, snacks, Uncategorized on by : Jeanette Rueb

Sometimes, you just need cookies. Well, sometimes, I just need cookies. So, I make them! Don’t have eggs? That’s okay! This recipe doesn’t require any! Just butter, flour, sugar, and some of your favorite jam.

The best thing about these cookies is that, like many simple treats, they tend to bring back memories of the “good ol’ days” for some people. I brought these to work and shared some with my coworkers, and one of them told me that he hadn’t had cookies like these in almost 40 years. Being able to bring back memories like that for someone, simply by sharing a cookie, is something that keeps me doing what I do. Who knows? Maybe I’ll even make a whole other batch just to bring in and share (because, believe me, I want to eat plenty of these myself)!

Easy, nostalgic, tasty, and just the right amount of sweet to curb a craving, let’s move on to how to make some of these cookies for yourself.

Ingredients (makes 24-36 cookies)

1 cup butter, no substitutes
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest (optional)
2 cups all-purpose flour
~1/2 cup jam (enough to fill the centers of the cookies)

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.

In a medium bowl, soften the butter in the microwave and cream it together with the sugar. Add in the vanilla extract and the orange zest (if you’re going that route) before gradually folding in the flour.

Cover the bowl with saran wrap and refrigerate the dough for an hour. This makes it easier to work with later on.

Roll the chilled dough into one inch balls, flatten the balls between your palms, and make a divot in the center with your knuckle. Place the cookies about a half inch apart on a cookie sheet and fill with enough jam to reach the top of the divot (don’t make a large mound or it will overflow).

Place the cookie sheets in the oven and bake for 14-18 minutes or until the bottoms of the smaller cookies just begin to turn golden brown.

Remove from the oven and let cool completely before enjoying (otherwise, you’re going to end up with searing hot, liquefied jam all over the place and nobody will be happy). Once they’re cooled, remove them from the cookie sheet (if you do it before they’re cooled, any escaped jam that puddled around the bases of the cookies might tear your cookies apart) and place in a sealed container to keep fresh.




2 thoughts

  • October 4, 2016 at 6:07 pm

    I like cookies…

  • October 6, 2016 at 1:11 am

    Roll the dough in finely crushed walnuts before making your thumbprint –SO GOOD!

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