Thumbprint Cookies Jam (Print Version)
# Ingredients:
01 -
1 cup of butter, softened for making cookies.
02 -
3/4 cup of granulated sugar, separated for cookie preparation.
03 -
1 large egg to hold the dough together.
04 -
1 teaspoon of vanilla extract to boost the flavor.
05 -
2 cups of all-purpose flour for building the dough.
06 -
1 teaspoon of baking powder to help the cookies rise.
07 -
1/4 teaspoon of salt to cut the sweetness a bit.
08 -
2/3 cup of seedless raspberry jam to go in the center.
09 -
1/2 cup of powdered sugar for making the icing.
10 -
1/2 teaspoon of vanilla extract for the icing's taste.
11 -
1 1/2 teaspoons of water to get the icing to the right consistency.
# Instructions:
01 -
Mix the softened butter with 1/2 cup of sugar and vanilla in a large bowl. Beat until the mixture feels fluffy and light—it'll take about 2 to 3 minutes.
02 -
Drop the egg into the bowl and beat until it's fully blended into the mix.
03 -
In another bowl, mix up the flour, baking powder, and salt. Slowly add this to the butter bowl while stirring, just until it all comes together.
04 -
Put the dough in the fridge to chill for about an hour.
05 -
Set your oven to 350°F (175°C) and prep your baking sheets with some parchment paper.
06 -
Pour the remaining 1/4 cup of sugar into a small, shallow bowl.
07 -
Form 1-inch dough balls, roll each one in the sugar, and place them on the baking sheets, leaving 2 inches between each.
08 -
Press down slightly in the middle of each ball using your thumb or the handle of a wooden spoon.
09 -
Pop them in the oven for 13-16 minutes until the edges are golden. Set them aside to cool right on the baking sheet for a bit.
10 -
Warm up the raspberry jam in a small dish, then carefully spoon it into the middle of each cookie.
11 -
Combine the powdered sugar, vanilla, and water until smooth, then drizzle over the completely cooled cookies.
# Notes:
01 -
These cookies are rich and buttery with a fruity raspberry filling and a light layer of icing on top.
02 -
Great for celebrations, holidays, or whenever you're in the mood for a timeless dessert with a berry twist.
03 -
They're tastiest once chilled for a bit so the jam and icing can really take hold.