Description
These buttery raspberry thumbprint cookies are filled with sweet raspberry jam, offering the perfect balance of crumbly and tangy. Perfect for holidays, tea parties, or any special occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour (sifted)
- ½ tsp salt
- ½ cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and sugar until light and fluffy.
- Mix in egg yolks and vanilla.
- Sift the flour and salt, then mix until just combined. Chill the dough for 30 minutes.
- Shape dough into 1-inch balls, place on a baking sheet, and press indentations in the center.
- Fill each well with raspberry jam.
- Bake for 12–15 minutes, or until edges are golden. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish-American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg