Raspberry Thumbprints

On my fourth day of Homemade Christmas, I bring to you, Raspberry Thumbprints.

Where to begin with my ode to the Raspberry Thumbprint? A simple, buttery shortbread cookie with a smidge of raspberry jam in the center. This thumbprint is not a cookie that made a regular appearance at Christmas time when I was growing up. My introduction was thanks to a friend that lived across the street. Her mother had made hundreds of cookies, mainly small little shortbread bites and my friend had me try some. The jam and fruit in the centers blew my mind. Granted I was 6 or 7, but I thought that was the coolest thing.

It wasn’t until I was an adult and had kids of my own that this sweet thumbprint re-entered my life. It was probably 10 years ago I was looking for cookies to add to my holiday baking list and I came across, Rosenmunnar. Rosenmunnar is a Swedish shortbread cookie with raspberry jam in the center. Between my childhood memories and being part Swedish, I knew I needed to try it.

It was a good cookie but it needed some tweaks. Eventually, I came across a similar recipe that I tweaked a bit and it is what I make today.

My daughter loves these tasty bites and they have become a cookie that she will ask me to make. They are easy enough to put together that she can do it all on her own too!.

These Raspberry Thumbprints are the perfect little things to make for your Christmas cookie exchanges or to give as gifts to your friends and neighbors. Not only are they easy to make but they look pretty too.  Hopefully, my next batch will make it out of the house and to my neighbors!

What is your favorite filled cookie?

Raspberry Thumbprints

 

Author:

My Hot Southern Mess

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Ingredients

• 1 cup butter, softened
• ⅔ cup white sugar
• ½ teaspoon vanilla bean paste or extract
• 2 cups all purpose flour ( I used a gluten free blend)
• ½ cup seedless raspberry jam
• ½ cup confectioners' sugar
• ¾ teaspoon vanilla bean paste or extract
• 1 teaspoon milk (more or less as needed)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in ½ teaspoon vanilla extract. Mix in flour until dough comes together. Roll dough into 1½ inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with ¼ teaspoon preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners' sugar, ¾ teaspoon vanilla extract, and milk until smooth and desired consistency. Drizzle over warm cookies.

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