Thumbprint Cookies Jam

Buttery Raspberry Thumbprints are a simple yet gorgeous treat anyone can whip up. These goodies feature a rich, tender base with sweet raspberry jam nestled in the center, topped off with a light vanilla glaze. They're fantastic for parties, family gatherings, or holiday celebrations - both grown-ups and kids can't get enough! For the tastiest results, enjoy them a bit cool so the glaze sets properly.

INGREDIENTS

• Butter: 1 cup, room temperature for dough
• Water: 1 1/2 tsp, to thin glaze
• Vanilla extract: 1/2 tsp, for glaze flavor
• Confectioners' sugar: 1/2 cup, for making glaze
• Seedless raspberry jam: 2/3 cup, for centers
• Salt: 1/4 tsp, for taste balance
• Baking powder: 1 tsp, for lift
• All-purpose flour: 2 cups, forms cookie base
• Vanilla extract: 1 tsp, for cookie flavor
• Egg: 1 large, holds dough together
• Granulated sugar: 3/4 cup, split for dough

INSTRUCTIONS

Step 11:

Mix your glaze by combining confectioners' sugar, vanilla extract, and water until it's smooth, then drizzle it across cooled cookies.

Step 10:

Warm up your raspberry jam in a small dish, then carefully fill each cookie's indent.

Step 9:

Bake for 13-16 minutes until edges turn golden brown. Let them cool a bit on the tray before moving.

Step 8:

Make a dent in each cookie ball using your thumb or a wooden spoon handle.

Step 7:

Form the chilled dough into 1-inch balls, coat each one in sugar, and place them 2 inches apart on your baking sheets.

Step 6:

Put the leftover 1/4 cup sugar in a small bowl.

Step 5:

Heat your oven to 350°F (175°C) and put parchment paper on your baking trays.

Step 4:

Let the dough chill in your fridge for 1 hour.

Step 3:

In another bowl, mix flour, baking powder, and salt. Slowly blend this into your butter mixture just until combined.

Step 2:

Mix in the egg until it's completely blended.

Step 1:

In a big bowl, beat the soft butter, 1/2 cup granulated sugar, and vanilla extract together until it's fluffy and pale (about 2-3 minutes).

Serving and Storage Tips

• Keep them fresh by storing in an airtight container in the fridge for up to 3 days.
• They taste best when served cool as this helps maintain the glaze's texture.

Helpful Notes

• Feel free to swap in different jams like apricot or blackberry to change things up.
• If you want thicker glaze, just add more confectioners' sugar until you get the right thickness.

Tips from Well-Known Chefs

• Chef Tip: For a fancier look, use a piping bag when adding glaze to your cookies.
• Chef Tip: Try rolling your cookies in turbinado sugar instead of regular for extra crunch.

The Classic Appeal of Thumbprint Cookies

These charming raspberry thumbprints bring old-fashioned goodness to any dessert table. They're especially nice during holiday season when their pretty looks and tasty flavor make them perfect for sharing with friends or giving as gifts.

FAQs

Can I use fresh raspberry puree instead of jam?

You can, but fresh puree won't firm up as well. Try mixing it with a bit of sugar and cornstarch to thicken it.

How do I keep the cookies soft?

Put them in an airtight container and don't stack them if possible to protect the glaze.

Can I freeze these cookies?

Sure thing - just freeze them without the glaze. When you're ready to eat them, thaw and add the glaze right before serving.

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Conclusion

Thumbprint Cookies with raspberry jam and vanilla icing are buttery, beautifully sweet, and festive. Add a colorful touch to dessert tables or keep them in the fridge for a perfect post-dinner treat. Soft, fruity, and irresistible!