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Raspberry Thumbprint cookies on a blue plate
Driscoll's raspberry thumbprint cookies with a package of Driscoll's raspberries

Description

Just as fun to make as they are delicious to eat. Let your kids (or your friends!) put their thumbprints into these classic cookies, then fill them with fresh homemade raspberry jam. A hint of almond sugar glaze makes these raspberry thumbprint cookies complete!

Cookies
  • 2 Cups all-purpose flour
  • 1/8 Tsp. salt
  • 1 Cup (2 sticks) unsalted butter
  • 2/3 Cup granulated sugar
  • 1 large egg
  • 1 Tsp. almond extract, divided
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 1/2 Tablespoons honey
  • 1/2 Tsp. vanilla extract
  • 1 Tbsp. fresh lemon juice
Glaze
  • 3/4 Cup confectioners’ sugar
  • 1/4 Tsp. – 1 teaspoon water
Cookies
  1. PLACE 2 cups flour into a medium bowl.
  2. ADD 1/8 teaspoon salt and STIR to combine ingredients.
  3. SET ASIDE flour mixture.
  4. PLACE 1 cup (2 sticks) butter into the bowl of a stand mixer.
  5. ADD 2/3 cup granulated sugar, 1 egg, and 1/2 teaspoon almond extract.
  6. BEAT until butter is creamed and REDUCE mixer speed to low.
  7. ADD flour mixture slowly to butter mixture.
  8. BEAT on low speed until well-incorporated.
  9. WRAP dough in plastic wrap and CHILL in refrigerator for 1 hour.
  10. PLACE raspberries into a small sauce pan.
  11. ADD 1 ½ teaspoons honey and 1/2 teaspoon vanilla extract.
  12. BRING raspberry mixture to a boil.
  13. REDUCE heat to simmer and COOK 5 minutes.
  14. ADD 1 tablespoon lemon juice and SIMMER an additional 5 minutes.
  15. SCRAPE and DISCARD any froth from raspberry mixture as needed.
  16. COVER jam and allow to cool to room temperature.
  17. PREHEAT oven to 350°F.
  18. LINE two baking sheets with parchment paper.
  19. SCOOP dough into approximately 1-tablespoon measures and SHAPE dough into tight balls.
  20. PLACE about 15 dough balls onto each prepared baking sheet, leaving about 2 inches between each dough ball.
  21. INDENT each cookie with thumbprint or back side of tablespoon measure.
  22. COVER cookies loosely with plastic wrap.
  23. CHILL cookies in freezer for about 30 minutes.
  24. FILL cookie indentations completely full with raspberry jam.
  25. BAKE cookies for about 12 minutes or until lightly browned around edges.
  26. ALLOW cookies to cool slightly on baking sheet then TRANSFER to cooling rack to cool completely.
Make Glaze (if using) as Cookies Cool
  1. PLACE 3/4 cup confectioners’ sugar into a small bowl.
  2. ADD 1/2 teaspoon almond extract and STIR to combine.
  3. ADJUST glaze by adding small amounts of water until a thick yet pourable consistency.
  4. DRIZZLE glaze over cookies as shown and ALLOW glaze to set.
  5. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g