Raspberry Thumbprint Cookies
Prep Time
Makes
Cooking Mode
1 cup frozen raspberries
1¼ cups sugar, divided
2 tsp lemon juice
1 cup unsalted butter, at room temperature
1 egg
½ tsp vanilla extract
2¾ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup frozen raspberries
1¼ cups sugar, divided
2 tsp lemon juice
1 cup unsalted butter, at room temperature
1 egg
½ tsp vanilla extract
2¾ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Directions
1Line two baking sheets with parchment paper. Preheat oven to 350°F (180°C).
2In medium saucepan, combine raspberries, 1/2 cup (125 mL) sugar and lemon juice. Bring to a boil over medium-high heat, stirring constantly to prevent sticking. Boil about 5 min., or until jam has thickened and coats back of spoon. Set aside.
3Using electric mixer on medium speed, beat butter and remaining 3/4 cup (175 mL) sugar in large bowl until smooth and creamy, about 1 min. Beat in egg and vanilla extract. Set aside. In separate bowl, stir together flour, baking soda and salt. With mixer on low speed, beat flour mixture into butter mixture until just combined.
4Scoop dough into level 1 tbsp (15 mL) portions. Roll into balls. Make 30 balls. Place 2 in. (5 cm) apart on prepared baking sheets. Using your thumb or back of small spoon, make an indent in centre of each cookie. Fill each indent with 1/2 tsp (2 mL) reserved raspberry jam. Bake 15 to 18 min., or until cookies are golden brown at edges and jam is set. Cool on wire rack.
Tips
1
The homemade jam continues to thicken as it cools and again as it bakes on the cookies in the oven. Make blueberry jam by substituting equal parts frozen raspberries with frozen blueberries. Can use prepared jams in place of homemade.
Disclaimer
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Personal Note
Personal Note
