MOM’S HOUSE THUMBPRINT COOKIE

Here’s an updated recipe for 24 thumbprint cookies with seedless raspberry jam, without almond extract, nut coating, or an egg white finish. These cookies will still be tender, crumbly, and perfectly golden around the edges.

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 2/3 cup granulated sugar

• 2 large egg yolks

• 1 tsp pure vanilla extract

• 2 cups all-purpose flour

• 1/4 tsp salt

For the Filling:

• 1/2 cup seedless raspberry jam (you may need slightly more)

• 1 tbsp cornstarch (optional, for thickening the jam)

Instructions

1. Prepare the Cookie Dough

1. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.

2. Add the egg yolks and vanilla extract, and beat until fully combined.

3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

4. Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 1 hour or until firm. Chilling the dough is crucial for preventing spreading.

2. Prepare the Jam Filling

1. If your jam is very runny, heat the raspberry jam in a small saucepan over low heat and whisk in the cornstarch. Simmer gently for 1-2 minutes until slightly thickened, then let it cool.

3. Shape the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Roll the chilled dough into 1-inch balls to make 24 cookies.

3. Place the balls on the baking sheets, spaced about 2 inches apart.

4. Create the Thumbprint

1. Use your thumb, the back of a small measuring spoon, or the handle of a wooden spoon to gently press an indentation into the center of each dough ball. If cracks form, press them back together with your fingers.

2. Fill each indentation with about 1/2 tsp of raspberry jam.

5. Bake the Cookies

1. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers remain pale.

2. Rotate the baking sheets halfway through baking for even browning.

6. Cool and Serve

1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up without breaking.

2. Store in an airtight container at room temperature for up to 5 days.

Tips for Success

• Chilling the Dough: Ensure the dough is well-chilled before baking to keep the cookies from spreading too much.

• Jam Overflow: Use just enough jam to fill the indentation without overflowing, as excess jam may burn.

• Golden Edges: For a touch more browning, you can extend the baking time by 1-2 minutes, but watch closely to prevent overbaking.

Enjoy your tender and buttery raspberry thumbprint cookies! These are sure to become a favorite treat!