When the latest ShopRite box of products arrived, I was thrilled not only with what was inside but also with the timing! A box of just about anything you need to get busy baking in the kitchen was exactly what I needed a few days before the big baking weekend was to begin!
I had quite a list of goodies to make that started with Cookie Truffles, Peanut Butter Truffles and Rainbow Cookies … but, the cookie I am sharing here today is a favorite that I have tinkered with the last few holidays, Raspberry Thumbprint Cookies.
The recipe originated with Martha Stewart and one of her holiday cookie magazines. I made a few changes to suit my tastes and they are requested every year. I have one friend who would be very disappointed if I didn’t include them in the cookie basket I give them each year.
Using ShopRite’s Imported Raspberry preserves as the highlight of these cookies is my favorite change to them. The preserves are so delicious, I could eat them right off of a spoon. My oldest son is a big fan of them as well.
These cookies freeze exceptionally well, so don’t be discouraged by the time it may take to fill each cookie with the preserves. You can make them up to a month ahead of time and then place them in large sealed plastic storage containers with a layer of waxed paper in between each layer. They will defrost perfectly and no one will know you’ve just been waiting for the perfect chance to share them.
Raspberry Thumbprint Cookies
- 1 stick unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons ShopRite granulated sugar
- 1 large egg yolk
- 1 teaspoon ShopRite pure vanilla extract
- 1 1/4 cups ShopRite all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup ShopRite Imported Raspberry preserves
- Preheat oven to 325 degrees. Prepare 2 baking sheets with parchment paper and set aside.
- Using an electric mixer fitted with a paddle attachment, beat the butter and 1/2 cup of sugar on medium speed until it becomes light and fluffy. Add the egg yolk and vanilla; beat well.
- Whisk together flour and salt, then add to the butter mixture beating on low speed until well combined.
- Form dough into 1 inch balls and make a deep indentation in the center with your finger. Place on prepared baking sheet.
- Bake for 10 minutes, then remove from oven and press the centers down again. I use the end of a wooden spoon to do this to avoid burning fingers. Bake for an additional 10 minutes.
- Remove from the oven and allow to cool on a wire rack, then add about 1 teaspoon of preserves to the center of each cookie.
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Imported Raspberry Preserves, ShopRite Pure Vanilla Extract and ShopRite All Purpose Flour from ShopRite for free.