Morning Elegance
Raspberry Butter Thumbprint Cookies
A symphony of flavor with refined complexity
Ingredients
- ✦ 1 cup (227g) unsalted butter, softened to room temperature
- ✦ ⅔ cup (135g) granulated sugar
- ✦ 1 large egg yolk, room temperature (the secret to that soft texture!)
- ✦ 1 tsp vanilla extract
- ✦ 2 ⅓ cups (290g) all-purpose flour
- ✦ ½ tsp salt (if using salted butter, reduce to ¼ tsp)
- ✦ ½ cup seedless raspberry preserve (warm it slightly to make it easier to fill)
- ✦ 1–2 tsp milk or cream (to reach desired glaze consistency)
- ✦ Make the Glaze: In a small bowl, whisk together the powdered sugar, 1 tsp vanilla extract, and 1 tsp of milk. Add more milk, a tiny splash at a time, until you have a smooth, thick glaze that drizzles easily from a fork.
Serving Tip
Once the cookies are completely cool, drizzle the glaze in a decorative zigzag pattern across the top of the cookies, as seen in the image. Let the glaze set (about 15 minutes) before serving.
Procedure
Cream the Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar. You want to beat this mixture for about 2 minutes until it looks light, creamy, and pale.
Add Egg Yolk and Vanilla: Add the egg yolk and the 1 tsp vanilla extract. Mix again until just combined. Scrape down the sides of the bowl to ensure everything is mixed in.
Mix in Dry Ingredients: With the mixer on low speed, gradually add the all-purpose flour and salt. Mix only until the flour is incorporated and a thick dough forms. Be careful not to overmix, as this can make the cookies tough.
Form and Chill the Dough: Scoop the dough (about 1 tablespoon per cookie) and roll it into smooth balls between your palms. Place the balls about 2 inches apart on the prepared baking sheets. The "Thumbprint": Use your thumb, the back of a small measuring spoon, or the end of a wooden spoon to press a deep, neat well into the center of each dough ball. Crucial Step: Chill! Place the entire baking sheet with the formed cookies into the refrigerator for at least 30 minutes. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
Bake: While the cookies chill, preheat your oven to 350°F (175°C). After chilling, remove the cookies from the fridge. Bake for 12–15 minutes, or until the edges are very lightly golden. (The centers will still look pale).
Fill the Cookies: Immediately after taking the cookies out of the oven, use the end of a wooden spoon to gently repress the central indentations if they puffed up during baking. Let the cookies cool for about 5 minutes on the pan. Warm your raspberry preserve slightly, then spoon or pipe a small amount of the preserve into the center of each warm cookie. Move the cookies to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, 1 tsp vanilla extract, and 1 tsp of milk. Add more milk, a tiny splash at a time, until you have a smooth, thick glaze that drizzles easily from a fork.
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