Raspberry Thumbprint Cookies

These are fun cookies to make and you can get the kids involved to make the indents in the middle of the cookies. I use raspberry jam, but you can use whatever jam you like or have in your refrigerator.

To dust the cookies with icing sugar, simply put some icing sugar into a small mesh sieve and sprinkle over the cookies. It’s not necessary, but makes the cookies look festive.

A family favourite Christmas cookie.

Raspberry Thumbprint Cookies

Makes about 14 cookies

2 ½ cups all-purpose flour
¼ tsp baking soda
¼ tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup jam, such as raspberry
Icing sugar for dusting

Directions:

Line a large, rimmed baking sheets with parchment paper. In a large bowl, blend together the flour, baking soda and salt. Set aside.  

In a stand mixer fitted with a paddle attachment, beat the butter and sugar, on medium speed, scraping bowl occasionally, until light and fluffy, about two minutes.

Add the egg and vanilla and beat until fully incorporated, about one more minute.

With the mixer on low, add the dry mixture in stages, beating until just combined.

Shape dough into a three or four disks, wrap in plastic, and chill at least one hour.

Preheat oven to 350° F.

Roll dough into 1" balls and arrange on prepared baking sheets. Using your thumb or the round end of a small pestle, make a well in the centre of each dough ball.

Fill each indentation with ½ tsp jam, being careful not to overfill.

Bake until thumbprints are golden, about 15 minutes.

Cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar.

*If using the same baking sheets for remaining batches, ensure the baking sheets have cooled completely before placing dough balls onto pan.