Description
Delicious Raspberry Heart Thumbprint Cookies with a buttery base, infused with freeze-dried raspberry powder, and filled with sweet raspberry jam. Perfect for gifting or sharing at tea time with a beautiful heart-shaped indentation.
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 (~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 extract; continue mixing until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and freeze-dried raspberry powder until evenly mixed.
- Mix Wet and Dry: 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 chill in the refrigerator for 30 minutes to firm up the dough.
- Prepare Baking Sheets and Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking.
- Form Cookie Shapes: Scoop a tablespoon of dough, roll it into a ball with your hands, then flatten slightly into a puck shape. Place the dough balls spaced on the baking sheets.
- Create Heart Indentation: Use your pinky or index finger to press into the center of each cookie about ¾ of the way down, forming a heart shape indentation to hold the jam.
- Fill with Jam: Spoon or pipe raspberry jam into each heart indentation, filling almost to the top without overfilling.
- Chill Before Baking: Return the cookies to the refrigerator for 10-15 minutes to help them keep their shape while baking.
- Bake: Bake in the preheated oven for 12 minutes, or until the bottoms are lightly browned. The tops may still feel soft but will set as they cool.
- Cool: Transfer the cookies carefully to a cooling rack and allow them 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 fine. Sift through a fine mesh sieve and discard seeds. Alternatively, crush with a rolling pin inside a sealed bag and sift.
- Store cookies in an airtight container for up to one week to maintain freshness.
- Cookies can be frozen for up to 3 months; separate layers with parchment paper to prevent sticking.
- For best texture, ensure dough is well chilled before shaping and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg
