Raspberry Thumbprint Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon table salt
02 -
2 teaspoons of cornstarch powder
03 -
2 1/4 cups (280g) plain flour
→ Wet Ingredients
04 -
1/3 cup packed light brown sugar
05 -
1 1/2 teaspoons almond flavoring
06 -
1/3 cup white sugar (granulated)
07 -
1 large egg yolk only
08 -
1 cup unsalted butter, softened
09 -
1 1/2 teaspoons vanilla flavoring
→ Filling
10 -
1/2 cup raspberry preserves
# Instructions:
01 -
Cover your baking pans with paper. Stir the dry items together.
02 -
Beat butter with sugars for 2–3 minutes until fluffy. Toss in yolk and flavorings, then blend in the dry mix.
03 -
Roll a tablespoon of dough into balls. Press hearts into them, then chill for 30 minutes in the freezer.
04 -
Warm jam until it thins. Spoon half a teaspoon into each heart. Bake in a 375°F oven for 10–12 minutes till the edges just brown.
# Notes:
01 -
Keeps 7 days on the counter, or 14 days in the fridge
02 -
You can mix in zest or dust with sugar pre-baking