Raspberry Thumbprint Cookies

I make these every once in a while, and they’re always received with praise. They’re so easy to make but I always forget the little tips modifications I make to them. I think about half the sugar (or just less than what the recipe calls for) balances out much better since the raspberry jam is already sweet enough. I use 1/4 tsp of almond extract and 1 tsp of vanilla extract as the almond can come through too strongly for my taste. Add flour a little at a time as sometimes I still have a little bit of flour left over when dough meets my preferred consistency, and I kneed with my hands as it becomes too thick for my kitchen aid after half the flour goes in. After dough is spread out on baking sheet and center has been pressed in, place into freezer for about 10 mins so it holds its shape while baking. Lastly, the raspberry jam can be spooned into a small sandwich bag with one corner tip cut off to make it easier and quicker by piping into center of cookies. I hope this helps!

Whenever I make these cookies they're gone in minutes! I Love this recipe, Thank you.

Followed the recipe exactly as written, and they came out Delicious! I decided to put melted chocolate on top instead of the glaze. It was a fantastic decision.

Super easy and delicious!!

This is a recipe that coworkers tell me I could go into business & sell the cookies when I bring them in. I live in Denver, so I use Hungarian high altitude flour. I actually do better with this recipe than when I lived in Florida. It was very inconsistent there.The only change I make is less almond extract in the drizzle icing. But yes the dough will be flaky, I just roll it into a ball, make the imprint with a half teaspoon, then reshape if the dough starts to come apart before adding the jam. I also use one stick of salted butter, one unsalted.

Love these cookies! I followed the recipe as stated and they were delicious. We didn’t do the glaze though as it would had too much sugar. I think those that are having issues with theirs is due to the temperature of the butter. It needs to be softened, not melted.

I made these with lemon curd in the center. The flavor and texture were good, but the cookies spread a bit too much while baking. (See picture).

TESTED SOLUTION!!!! The flavor of this cookie was great, but there’s no way it won’t spread as written! I compared it to my other thumbprint cookie recipes, and the ratio of butter and flour is just way off! So I tested this recipe adding 1/4 of a cup (30 grams) of flour at a time. The picture shows the results. As a medical/science person, I prefer recipes that weigh ingredients, but I will give both options. First, if using to 16 tablespoons (one cup) of butter as called for in the recipe, you need two and three-quarter (2 3/4) cups, or 300 g, of all purpose flour. With the increase in flour, I increased the almond extract to one teaspoon. I reproduced the results several times with consistency! First, the recipe as written (2 times: flat, spreading mess both times even when I chilled the dough for 2 hours before attempt number two) and then three trials until I arrived at my final flower amount, which I reproduced consistently three times. Also, I used unsalted butter with a generous pinch of salt added. I used the OXO #60 1.45 inch scoop, flattened against the bowl, and then rounded into a ball by hand with a 1/2 teaspoon me spoon to make the depression for the jam. Finally, the red raspberry preserve that I like the best is Trappist red seedless, which is made by monks in Massachusetts. My previous favorite was Dickinson’s, but they were bought out by Smuckers and then discontinued.

They came out amazing! I made them non dairy by using earth balance in place of butter. Also added some salt.