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Loading...| For the Cookie Dough: | |
| 2 sticks softened butter | |
| 2/3 cup sugar | |
| 2 tsp Pure Vanilla Extract | |
| 2 cups all-purpose flour | |
| 1/2 tsp Baker's Salt | |
| For the Raspberry Filling: | |
| 2 cups fresh or frozen raspberries | |
| 3/4 cup sugar | |
| 1 Tbl cornstarch | |
| 1 Tbl water | |
| 1 tsp Pure Vanilla Extract | |
| 1 tsp Raspberry Extract |
Buttery with sweet-tart raspberries and little bites of salt, these Thumbprint Cookies are bite-sized beauties. a: Buttery Raspberry Thumbprint Cookies. Open a book, brew up your favorite cup of tea (we recommend Irish Breakfast Tea) and enjoy these bite-sized and beautiful cookies with in-season raspberries and just the right amount of sweetness.
Wanna see a trick? Grab the USA PAN scoop cookie sheet. The sloped side means that cookies slide right off. Magic!
| 1. | Boil the raspberry mixture for 1 minute. Reduce the heat to a simmer, stirring often, until thickened - about 5 mins. Press through a sieve to remove seeds. Set aside to cool. |
| 2. | Combine softened butter, sugar and Vanilla Extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm. |
| 3. | Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto parchment-lined sheet pans. |
| 4. | Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon Raspberry Filling. |
| 5. | Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. |
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