Description
Delight in these charming Raspberry Heart Thumbprint Cookies, featuring a buttery, tender dough infused with freeze-dried raspberry powder and filled with sweet raspberry jam. Perfect for gifting or sharing, these cookies combine a delightful tartness with a melt-in-your-mouth texture.
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 cups (280g) all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons freeze-dried raspberry powder, sifted
Filling
- 10 oz raspberry jam
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, approximately 3 minutes, ensuring a smooth base for the cookies.
- Add Wet Ingredients: Mix in the egg yolks and vanilla extract until the mixture becomes smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and sifted freeze-dried raspberry powder to evenly distribute the raspberry flavor and salt.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture in two batches, gently mixing until just combined to avoid overworking the dough.
- Chill Dough: Cover the dough bowl and refrigerate for 30 minutes to firm up the dough, making it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Shape Cookies: Scoop 1 tablespoon of dough and roll into a ball. Flatten slightly into a puck shape, place on the baking sheet, then use your pinky or index finger to create a heart-shaped indentation about three-quarters deep into each cookie.
- Fill with Jam: Spoon or pipe raspberry jam into each heart indentation, filling nearly to the top to create a luscious center.
- Chill Again: Return the filled cookies to the refrigerator for 10 to 15 minutes to help maintain their shape during baking.
- Bake: Bake the cookies for 12 minutes or until the bottoms are golden brown. The tops may remain soft but will set as the cookies cool.
- Cool: Transfer cookies to a wire rack and allow to cool completely before serving or storing.
Notes
- To make freeze-dried raspberry powder, pulse 1-2 ounces of freeze-dried raspberries or strawberries in a food processor or spice grinder until finely powdered. Sift through a fine mesh sieve to remove seeds.
- If you don't have a food processor, smash the freeze-dried berries in a sealed bag with a rolling pin, then sift the powder.
- Store cookies in an airtight container for up to one week, or freeze for up to three months, separating layers with parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 30 mg
