Description
Delicious raspberry thumbprint cookies with a hint of thyme.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups All-purpose flour
- ⅔ cup granulated sugar
- 1 tsp lemon zest
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp chopped fresh thyme (or use fresh chopped rosemary)
- ½ tsp kosher salt
- ¼ cup raspberry preserves
- Garnish: powdered sugar
Instructions
- In a bowl or stand mixer, beat the butter, sugar, and lemon zest until creamy and smooth, about 3 minutes.
- Add egg yolks one at a time, mixing well in between. Beat in the vanilla and almond extract.
- In a medium bowl, whisk together the flour, thyme, and salt. Gradually add the flour mixture to the butter mixture and beat until combined.
- Refrigerate the dough until it’s firm, about 30 minutes or so.
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Roll the cookie dough into 24 balls and place them 2 inches apart on the baking sheets. Using your thumb, press into the dough making an indentation into the center of each cookie.
- Bake the cookies for 10 minutes; remove from the oven and using a spoon or your thumb, press down in the center again.
- Fill each center with ½ teaspoon of the raspberry jam, being careful to not overfill.
- Return the baking sheets to the oven for about 4 minutes and bake the cookies until they are lightly browned around the edges.
- Keep the cookies on the pan for about 2 minutes, then remove to wire racks and allow to cool completely before garnishing.
- Lightly sprinkle the cookies with powdered sugar & serve!
Notes
- For a different flavor, try using chopped fresh rosemary instead of thyme.
- Ensure the butter is softened to room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg