The Pioneer Woman Tasty Kitchen
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Raspberry Thumbprint Cookies

3.67 Mitt(s) 3 Rating(s)3 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 5

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Level: Easy

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Description

These cookies are a classic for good reason. Warm shortbread, tart raspberry jam, cute and tiny package.

Ingredients

  • 1 stick Unsalted Butter
  • ⅓ cups Sugar
  • ½ teaspoons Vanilla Extract
  • ¼ teaspoons Salt
  • 1 whole Egg Yolk
  • 1 cup All-purpose Flour
  • ¼ cups Raspberry Preserves

Preparation

1. In a large bowl, cream together butter and sugar with a mixer until well blended. Add the vanilla, salt, and egg yolk, and beat until fluffy.

2. Add flour and mix until it forms a stiff dough. Scrape dough onto a large sheet of wax paper and roll it back and forth to make a long rope about 3/4 inch in diameter and 12 inches long. Roll it up tightly in the wax paper and refrigerate until firm, about 30 minutes. (The dough can be prepared to this point up to 3 days in advance.) Remove from the fridge and let it rest for 10 minutes at room temperature before proceeding.

3. Preheat oven to 300 degrees F. Unwrap and slice chilled dough into 1/2-inch-thick pieces. Roll them into ball shapes and space them 1 inch apart on an ungreased cookie sheet. Make a small indentation in the center of each one by pressing down on it with your thumb. Fill each hollow with 1/4 teaspoon of preserves.

4. Bake, rotating pan once, until very lightly browned, 18 to 20 minutes. Remove from the oven and allow to rest for at least 5 minutes on the baking sheet before transferring to wire racks to cool. Careful: the jam is very hot!

4 Comments

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Gianna on 4.27.2021

Your metric conversion for flour is way off. 1 cup flour is roughly 120g

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Ali on 12.5.2015

DO NOT MAKE THIS RECIPE. See my review below. Save yourself the time and ingredients! Awful, awful, awful…

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Joanne Hatchard on 11.21.2015

I love the recipe! Thank you! Just a quick tip though, a stick of butter means nothing to me here in Australia, also I love the you have a metric setting but that doesn’t update the description to metric – thank you again!!

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kaycarrasco on 12.20.2011

Had to slap Hubby’s hand away or he’d have munched the whole plateful! Then took some to work and they were wiped out before noon! Umm, can we say New Favorite Cookie? Delightful!

3 Reviews

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Ali on 12.5.2015

Absolutely awful! I’m not sure who in their right minds created this recipe but it was a total disaster. I followed it by the book, even though the dough was extremely dry and hard to work with. When I baked the cookies, they melted into one giant pan of half-baked batter and raspberry jam. I would recommend to anyone that they DO NOT MAKE THIS RECIPE. Save yourself the time, ingredients, a LONG CLEAN UP, and a head ache! Find a different recipe off of Google. This one was terrible.

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kaycarrasco on 12.20.2011

Loved these! My new favorite cookie. Wonderfully balanced flavor and the texture of the cookie is particularly soft, almost melting. Try putting a single semi-sweet chocolate chip in the center of the indentation and then the jam over it–wowser! I’m also experimenting with other jams and “hidden” treats, like a pecan chip and peach jam. Fun!

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Laura on 12.12.2011

These were super simple and delicious! The only down side is they are way too easy to just pop in your mouth :) Next time I’m going to put them back in the frig to firm up before baking and see if that helps them to hold their shape and not spread.

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