Buttery Raspberry Thumbprint Cookies
Makes 24 cookies
45
minutesButtery 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!
Ingredients
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
Instructions
- 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.
- 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.
- Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto parchment-lined sheet pans.
- Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon Raspberry Filling.
- Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
