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!