Description
Raspberry thumbprint cookies deliver sweet-tart charm with buttery shortbread and vivid raspberry jam centers. Delicate and elegant, these classic treats offer a perfect balance of crumbly texture and fruity intensity that melts in your mouth.
Ingredients
Scale
Butter and Sugar:
- 1 ½ cups (340 grams) butter, room temperature
- 1 cup (200 grams) sugar
Dry Ingredients:
- 3 ⅓ cups (420 grams) flour
- ¼ teaspoon salt
- 1 cup (100 grams) toasted pecans, finely chopped
Additional Ingredients:
- 1 egg yolk
- 1 teaspoon vanilla
- Raspberry jam
Instructions
- Warm the oven to 350°F (175°C), ensuring an even temperature for uniform baking.
- Using an electric mixer, cream together softened butter and sugar in a spacious mixing bowl until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Incorporate the egg yolk and vanilla extract, blending until the ingredients are completely integrated and the mixture appears smooth.
- Gradually fold in the flour, salt, and finely chopped toasted pecans, mixing gently until a cohesive dough forms without overmixing.
- Wrap the dough securely in plastic wrap and allow it to rest in the refrigerator for half an hour, which helps solidify the butter and enhance the cookie’s texture.
- Line a baking sheet with parchment paper and use a cookie scoop to create uniform dough mounds, spacing them evenly to prevent spreading.
- Gently press the center of each cookie using your thumb or the rounded back of a teaspoon, creating a small indentation for the raspberry jam.
- Transfer raspberry jam into a piping bag and carefully fill each cookie’s center, ensuring an even distribution without overflowing.
- Place the prepared cookies in the preheated oven and bake for 30-35 minutes, rotating the tray midway to achieve a consistent golden-brown color.
- Remove from the oven and allow the cookies to cool completely on a wire rack before serving.
Notes
- Create these delectable cookies when you want a sweet treat that combines buttery richness with fruity raspberry jam.
- Chilling the dough helps prevent spreading and ensures a perfect thumbprint shape during baking.
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to the cookie texture.
- Use room temperature ingredients for smoother mixing and better cookie consistency.
- Pipe raspberry jam carefully into the thumbprint indentation to prevent overflow during baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain their delicate texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg