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Raspberry Thumbprint Cookies

Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI. These Raspberry Thumbprint Cookies have the perfect blend of butter, sugar and jam, and are very easy to make. You can use your favorite jam (homemade or purchased). We are fortunate to be surrounded by incredible orchards so we generally use locally made jams from these orchards. I am looking forward to getting back into canning jams and jellies (well I have all the equipment, now all I have to do is start). It has been many many years since I did any serious canning. It goes back to my childhood and early adulthood when I canned with my Mom. What great memories. Sorry for the digression…

I use a basic butter cookie recipe for these thumbprint cookies, add my favorite jam, and drizzle some white chocolate on top just to add a bit of sweetness (and it looks cool). Be careful, these cookies are addicting! 

Prep Time: 45 Minutes
Cook Time: 12 Minutes
Total Time: 57 Minutes
Servings: About 32 cookies

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter (2 sticks), room temperature
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp vanilla paste (or add an additional tsp of vanilla extract)
  • 1/3 cup of your favorite jam (raspberry works great)
  • 1/2 cup white chocolate chips
  • 1/2 tsp shortening

Instructions:

  1. Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.

  2. Whisk together flour, baking soda, and salt, and set aside.

  3. In stand mixer, beat together butter and sugar until well combined. Add egg, vanilla extract and vanilla paste, and beat until light and fluffy. Turn mixer to low and slowly add flour mixture and mix just until combined.

  4. Scoop 1 TBLSP of dough onto cookie sheets (it should make about 32 cookies). Roll the dough into a ball, then make a well in the center of the dough using your thumb or spoon. Fill the well with your favorite jam, about 1/2 tsp of jam per cookie. Place in oven and bake 10-12 minutes.

  5. Once cookies have cooled, melt your white chocolate chips. Place white chocolate chips and shortening in microwave-safe bowl and microwave for about 20 seconds, stir, then microwave 15 seconds and stir. Repeat until fully melted. Place melted chocolate in small baggie, cut the corner of the baggie making a small hole so you can drizzle the white chocolate over your cookies. Drizzle cookies, be creative with your design. Let the chocolate harden on the cookies, then they are ready to eat and enjoy.

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