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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies is from THE MARAIA & CONFREDA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Butter softened
½ cup Confectionary Sugar, plus more for dusting
2 tsp. Vanilla Extract
¼ tsp salt
2 cups All Purpose Flour
½ cup Raspberry Preserves (Apricot & Blackberry or any fruit choice)
Directions:
Directions:
Preheat oven to 325º. Line a cookies sheet with parchment paper.
In a bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until light and fluffy, about 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low setting and gently mix in flour, until just combined. Do not overmix.
Using your 2 tablespoon scoop, form 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon, or your thumb, making a slight depression.
Fill cookie centers with preserves. I find it easy to put preserves in ziploc bag and snip the corner like a pastry bag.
Bake 12-15 minutes or until golden brown and puffy, but do not overbake. Let cool a few minutes on baking sheet, then transfer to cool on wire rack.
When cookies are completely cook, dust with confectionary sugar. Cookies can be kept in airtight container at room temp.
Number Of Servings:
Number Of Servings:
18-24 cookies
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
This is another favorite holiday cookie and you will find you need to triple this batch.

 

 

 

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