Raspberry Thumbprint Cookies

Published on December 21, 2020 | By
thumbprint cookies

Thumbprint cookies are another family holiday tradition. It’s just not Christmas without my raspberry filled thumbprint cookies. These delicate and buttery shortbread cookies are not only easy to make but their sparkling red jam filling is so festive.

I like to make these cookies in a nonstick mini muffin pan. The shortbread dough can be made quickly in the food processor. Then it has to rest for about an hour after mixing before you shape the dough into balls to prepare for baking.

Once the shortbread cookie balls are formed, you can place them directly into a nonstick mini muffin pan or into muffin papers and then into a nonstick or regular pan.

You can make small indentations in the top of the cookies with the end of a wooden spoon or your thumb, of course, and fill them with your favorite thick jam. Perhaps you have a homemade jam that you have been saving for the perfect occasion that you can use for these festive holiday cookies. I like to use a seedless raspberry jam.

The red color is vibrant and the filling seems to glisten after the cookies are baked. After the cookies bake and cool, a light sprinkling of powdered sugar adds the perfect finishing touch. Check out some of my other favorite holiday recipes here. Happy holidays!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-5 dozen

Ingredients

  • 2 egg yolks
  • 1 tsp vanilla
  • 2 1/4 cup flour
  • 2/3 cup sugar
  • 8 oz butter, chilled
  • 1/3 cup seedless raspberry jam or jam of your choice
  • confectioners sugar

Instructions

  1. Preheat the oven to 350. Use a non stick mini muffin pan or a regular mini muffin pan lined with paper muffin cups.
  2. Whisk the eggs and vanilla together in a small bowl.
  3. Combine the flour and granulated sugar in a food processor and pulse to blend. With the processor running, add the butter, 2-3 tablespoons at a time, until the mixture looks crumbly.
  4. Turn the processor on and add the egg mixture. Process until blended and the dough comes together and pulls away from the sides of the bowl.
  5. Remove the dough from the bowl and pat it out into a small 6-8" flat disk. Wrap and refrigerate until chilled.
  6. Remove the chilled dough from the refrigerator. Shape the dough into 3/4" balls. Place the balls in the muffin tin or the paper muffin cups.
  7. Use the end of a wooden spoon handle, or something similar, to make an indentation in the top of each cookie. Use a small spoon to fill each indentation with about 1/4 tsp of thick jam.
  8. Bake the cookies for 15-20 minutes or until the edges are browned and golden. Let the cookies cool in the pan. You may want to loosen them from the sides of the pan if you did not use paper liners.
  9. Remove the cooled cookies from the pan and place on a platter. Use a sifter or a sieve to dust with powdered sugar.
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