Raspberry Thumbprint Cookies
Just seven ingredients, and really easy to make!Choose any flavor of jam, or use different kinds to make a variety of flavors easily!
Servings: 4 ½ dozen cookies
Equipment
- Stand mixer
Ingredients
- 1 cup butter, room temperature
- ⅔ cup sugar
- 1 tsp salt
- 3 tsp vanilla
- 2 eggs, beaten
- 3¼ cups flour
- raspberry jam softened in the microwave
Instructions
- Preheat oven to 375℉.
- In a stand mixer, beat the room temperature butter for a minute or so, then add the sugar, salt, vanilla, and beaten eggs. Mix well.
- Add flour, gradually, and mix thoroughly. The dough will be thick.
- Form small balls, by hand, or perhaps using a small size cookie scoop, and place on a cookie sheet lined with parchment paper. Leave bit of space between the balls because they will expand a bit when baked.
- Dent the top of each ball with the tip of a finger (or thumb!), and fill the dent with jam.
- Bake at 375℉ for 12 to 15 minutes.
- Remove from oven, and let cool.
Notes
This should make 4½ dozen (54) cookies, when using hand-formed ping-pong ball size balls, or probably more if using a small cookie scoop.
