Cooking with Anita Marcela: Raspberry Thumbprint Cookies
Thumbprint cookies remind me of my childhood. The sweet and sour mixture of the fruit jam with the sweet biscuit that melts in the mouth, are the perfect combination. It is a super easy and quick recipe to make. It can be made with homemade jam or any other jam from your favorite supermarket. Below I'd tell you how to prepare the one you can use for these cookies. I usually prepare it with strawberries or red fruits, but you can also use orange or peach jam.
Kids love them, at home they are a success. And like almost every cookie's recipe, it's great to cook it with them.
Make the jam beforehand, or use a rich one you have ready at home. Then the children can help you prepare the cookie dough. I almost always beat the butter and sugar and while they are creamed, I take out the rest of the ingredients and make the mise in place (take out and measure the ingredients you are going to use and leave them ready as the recipe asks). Children can help throughout the process, but their favorite part is sinking the balls in the center and filling with the jam.
Try them at home and show us how it went tagging @merrymondayparty.
Serves 30 cookies approx.
Cooks in 60 minutes.
What you'll need //
- 1 cup butter (230 grams)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 egg yolk
- 2 teaspoons orange zest
- 2 1/4 cups all-use wheat flour
- 1/2 cup raspberry jam
Preheat oven to 350F and prepare a baking tray with waxed paper.
Whisk the butter with the sugar, using the electric mixer, until creamed. This should take at least 5 minutes, until the mixture is creamy and has a lighter color. Add the vanilla, orange zest and egg yolk. Mix until all ingredients are combined. Add the flour and mix until smooth.
Wrap the dough in plastic paper and refrigerate for 30 minutes. Take it out and make little balls. (Bonus tip: You can use a measuring spoon to make them all the same) size. Place them on the baking sheet, leaving some space between them. Sink each ball with the back of the spoon (or your thumb) and add 1/2 teaspoon of jam inside each cookie.
Bake the cookies for 20 minutes. When taking them out from the oven, wait at least 5 minutes for them to cool down.
Berries Jam Recipe:
To make raspberry jam at home you'd need an equal amount of sugar and raspberries. Put the raspberries in a large saucepan over high heat. Wait for them to boil and using the potato crusher, you crush the raspberries while they boil. Let them boil for a full minute over high heat. Add the sugar and wait for the mixture to boil again and form a gel. Store the jam in a glass jar.
Store cookies in an airtight container for up to 3 days.
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