Description
Delightful Raspberry Heart Thumbprint Cookies featuring a buttery soft dough infused with freeze-dried raspberry powder, filled with sweet raspberry jam, perfect for festive occasions or any time you crave a romantic, fruity treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ¼ cup (280g) all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted (~1 1.25oz bag of freeze dried raspberries)
Filling
- 10 oz raspberry jam
Instructions
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add in the egg yolks and vanilla extract and continue mixing until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and freeze-dried raspberry powder until well combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients in two batches, mixing gently until just combined to avoid overworking the dough.
- Chill Dough: Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Shape Cookies and Make Heart Indentations: Scoop a tablespoon of dough and roll it into a ball with your hands. Flatten it slightly into a puck shape. Place the ball on the lined baking sheet, then use your pinky or index finger to press down about three-quarters of the way through the dough ball to create a heart-shaped indentation.
- Fill with Raspberry Jam: Spoon or pipe the raspberry jam into the heart-shaped indentation, filling it almost to the top but not overflowing.
- Chill Again for Shape Stability: Return the cookies to the refrigerator for an additional 10 to 15 minutes. This chilling step helps the cookies hold their shape during baking.
- Bake: Bake the cookies for 12 minutes, or until the bottoms are browned. The tops may feel soft but will set as they cool.
- Cool: Transfer the cookies to a cooling rack and let them cool completely before serving or storing.
Notes
- To make freeze-dried raspberry powder, pulse 1-2 ounces of freeze-dried raspberries in a food processor or spice grinder until finely powdered. Sift to remove seeds. Alternatively, crush with a rolling pin in a sealed bag before sifting.
- Store finished cookies in an airtight container for up to one week.
- For longer storage, freeze the cookies for up to three months, separating layers with parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 25 mg
