Description
Delight in these Raspberry Heart Thumbprint Cookies featuring a buttery, tender dough infused with freeze-dried raspberry powder and topped with sweet raspberry jam. Perfectly shaped with a charming heart indentation, these cookies are a lovely treat for any occasion.
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 the Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until the mixture 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.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in two batches, mixing just until combined to avoid overworking the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Shape the Cookies: Scoop out one tablespoon of dough and roll it into a ball. Flatten slightly into a puck shape, place on the baking sheet, then create a heart-shaped indentation about three quarters deep using your pinky or index finger.
- Fill with Raspberry Jam: Spoon or pipe raspberry jam into the heart-shaped indentation, filling it almost to the top.
- Chill Again: Return the shaped cookies to the refrigerator for 10 to 15 minutes to help them maintain their shape during baking.
- Bake the Cookies: Bake in the preheated oven for 12 minutes or until the bottoms are golden brown. The tops may feel soft but will set as they cool.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- To make freeze-dried raspberry powder, pulse 1-2 ounces of freeze-dried raspberries in a food processor or spice grinder until fine, then sift to remove seeds.
- If you don't have a food processor, crush freeze-dried berries in a sealed bag with a rolling pin and sift through a fine mesh sieve.
- 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.
- The dough benefits from chilling both before shaping and after to maintain the cookie shape during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
