Raspberry Orange Jam Thumbprint Cookies Recipes

RASPBERRY-ORANGE THUMBPRINTS

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.

RASPBERRY JAM THUMBPRINT COOKIE

Steps:

• Preheat oven to 350 F. Prepare baking sheet by lining it with parchment paper.
• In medium mixing bowl whisk together all-purpose flour and salt. Set aside.
• With a help of a stand mixer and paddle attachment on cream butter, both sugars, and vanilla for about 5 minutes.
• Add 1 egg and mix to incorporate lightly. It will start to separate but do not stress about it. It will all come together once we start adding dry ingredients.
• With mixer on low speed add half of your dry ingredients and mix to incorporate. Stop the mixer and scrape the sides and the bottom of your bowl. Add rest of the dry ingredients and mix just until it incorporates.
• Scoop enough cookie dough to form 1" ball (about20-25g). Roll the ball and place it on the prepared baking sheet lined with parchment paper.
• Immediately, with the help of your thumb or back of a small round spoon form an indent. Dip the spoon/thumb into some flour so it doesn't stick to the cookie dough. Repeat for the rest of the balls. Space the balls about 2-3" apart.
• Place your jam into the pastry bag or a small Ziplock bag. Cut a little opening on one of the corners of the bag and fill in cavities of the cookies. When cutting a Ziplock bag corner be sure to discard the little cut piece immediately, so it does not get into your cookies.
• Bake at 350 F 15-20 minutes, or until the edges start to get golden color.
• Once they bake, they soak in a little bit of jam. You can add some more if desired.
• To decorate melt some white chocolate and drizzle over your cooled cookies. Let set.
• Store cookies in an airtight container for up to 1 week.

RASPBERRY ORANGE JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream together butter, sugar, salt and orange zest. Sift in flour and mix until just combined.
• Roll one inch balls of dough and place on a ungreesed cookie sheet. Make a small hole in the center of each ball using your thumb or finger. Fill with jam and bake for 10 to 12 minutes or until golden brown around the edges.
• In a small bowl mix together orange juice and powdered sugar. Drizzle onto the cooled cookies and let dry.
• Enjoy!

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
• Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
• In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.