Description
Delight in these charming Raspberry Heart Thumbprint Cookies, featuring a tender buttery base infused with freeze-dried raspberry powder for a subtle tang and crowned with sweet raspberry jam. Perfect for gift-giving or special occasions, these cookies combine a beautiful heart-shaped jam center with a soft, crumbly texture that melts in your mouth.
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 cup (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 softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes.
- Add Egg Yolks and Vanilla: Add in the egg yolks and vanilla extract to the creamed butter and sugar, then continue mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and sifted freeze dried raspberry powder to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in two batches, mixing gently until just combined to avoid overworking the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm it up for easier shaping.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop a tablespoon of chilled dough and roll it into a smooth ball. Slightly flatten the ball into a puck shape and place it on the prepared baking sheet. Using your pinky or index finger, press down about three-quarters of the way into the dough ball to create a heart-shaped indentation.
- Add Jam Filling: Spoon or pipe raspberry jam into the heart-shaped indentations, filling them almost to the top but leaving a little room so the jam doesn't overflow during baking.
- Chill Before Baking: Return the shaped cookies to the refrigerator for 10 to 15 minutes to help them maintain their shape while baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until the bottoms are lightly browned. The tops may still be soft, but they will set as they cool.
- Cool Completely: Carefully transfer the baked cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
- To make freeze-dried raspberry powder at home, pulse 1-2 ounces of freeze-dried raspberries or strawberries in a food processor or spice grinder until finely ground. Sift through a fine mesh sieve and discard seeds.
- If you don't have a food processor, crush freeze-dried berries using a rolling pin inside a sealed bag, then sift.
- Store these cookies in an airtight container for up to one week to maintain freshness.
- For longer storage, freeze cookies separated by parchment paper layers for up to three months to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
