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 a special treat, these cookies offer a delightful burst of fruity flavor with every bite.
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 all-purpose flour (280g)
- ¼ teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted (~1 1.25oz bag of freeze dried raspberries)
Filling
- 10 oz raspberry jam
Instructions
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add in the egg yolks and vanilla and continue mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and raspberry powder to ensure even distribution of the flavors and salt.
- Mix Dough: Add the dry ingredients 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 up for easier shaping.
- Prepare Baking Sheets and Oven: Preheat the oven to 350˚F (175˚C) and line two baking sheets with parchment paper.
- Shape Cookies: Scoop a tablespoon of dough and roll it into a ball, then flatten slightly into a puck shape. Place on the baking sheet, then use your pinky or index finger to press an indentation about ¾ of the way through the dough ball, shaping it like a heart.
- Add Filling: Spoon or pipe the raspberry jam into the heart-shaped indentation until almost full, being careful not to overflow.
- Refrigerate Cookies: Place the filled cookies back in the refrigerator for 10 to 15 minutes to help them hold their shape while baking.
- Bake: Bake for 12 minutes, or until the bottoms are browned. The tops may appear soft but will set upon cooling.
- Cool: Transfer the cookies to a cooling rack and allow them to cool completely before serving or storing.
Notes
- To make freeze-dried raspberry powder, pulse freeze-dried raspberries or strawberries in a food processor until fine, then sift to remove seeds.
- If you don’t have a food processor, smash freeze-dried berries in a sealed bag with a rolling pin and sift the powder.
- Store cookies in an airtight container for up to one week or freeze up to three months, separating layers with parchment paper to prevent sticking.
- Allow jam to cool completely on the cookie after baking to prevent it from becoming too runny.
- Use room temperature butter for easier creaming and better texture.
