Raspberry Thumbprint Cookies

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Bake

Courses: Dessert

Servings: 20

Best Season: Suitable throughout the year

Dietary: Almond Extract, Flours + Cereals, Grains, Raspberry Jam, Vanilla

Description

Buttery shortbread cookies with a dollop of raspberry jam (or lingonberry for a twist)

Ingredients

1¾ cups all-purpose flour (or swap ½ for almond or spelt flour for a nutty twist)
½ cup cornstarch (for that classic melt-in-your-mouth texture)
½ tsp baking powder
¼ tsp fine sea salt
¾ cup unsalted butter (, softened)
½ cup granulated sugar (coconut sugar, or maple sugar)
1 tsp vanilla extract
¼ tsp almond extract (optional, but adds depth)
~⅓ cup raspberry jam (or try lingonberry for a Swede Dish twist)

Instructions

Prep oven & pans:

Make dough:

2
In a bowl, whisk flour, cornstarch, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add vanilla and almond extract. Gradually mix in the dry ingredients until a soft dough forms.

Form cookies:

3
Scoop ~1 tablespoon of dough and roll into balls. Place on the baking sheet about 2 inches apart. Press your thumb or the back of a small spoon into the center of each to form a small well.

Fill & bake:

4
Spoon a small dollop of jam into each well. Bake 12–15 minutes or until edges are just turning golden.

Cool & enjoy:

5
Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Serve with coffee, tea, or a wintery glögg.

Note

Swede Dish Tip:

For a holiday spin, dust with powdered sugar or use a trio of jams (raspberry, apricot, and lingonberry) for a colorful cookie plate.
Use lingonberry for a Swedish twist.
Use almond flour or spelt for a nutty richness.