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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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 ½ dozen cookies
Author: Linda Higgs

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.