Thumbprint Cookies are pretty magical on their own, wouldn’t you say? I always talk about growing up in New Jersey, and how the Italian bakeries there have a very distinct bakery smell. Nearly every big town has at least one bakery and maybe the smell is shortening, maybe it’s magic, and maybe it’s Maybelline. I can’t pretend to know WHAT it is, but the cookies I grew up with could be eaten in one or two bites, and had a nice melt in your mouth consistency. And the flavors and toppings! Jams and jellies, chocolate dips and frostings, and SPRINKLES! Oh, my. I don’t see that as much here in New England but I have seen it. And I can mail order it or have my parents bring cookies to me. And I can bake! They don’t have sprinkles, but oh, the jam!
Raspberry Thumbprint Cookies for Valentine’s Day:
What You Need:
1 1/4 cup flour
4 Tbsp powdered sugar
4 Tbsp cornstarch
1/8 tsp salt
Raspberry jam or jelly
1 stick unsalted butter, softened
What You Do:
1 – In a bowl, beat softened butter and powdered sugar with a mixer.
2 – Add your egg and continue to beat, and then slowly add in flour, cornstarch, and salt.
3 – You should get a nice soft dough now, and roll it into balls with a Tablespoon – you want it round and with no cracks in the dough.
4 – You can use a teaspoon or your thumbs to make the heart, but I recommend doing it with thumbs.
5 – Make sure to chill your cookie dough in a freezer for about 30 minutes.
6 – Preheat oven to 375 and warm your jam briefly in the microwave until it’s easy to stir.
7 – Spoon the jam into each thumbprint cookie, filling it to the brim.
8 – Place the cookies about 2″ apart on parchment paper and bake for 11 minutes, or until edges are golden brown.