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Thumbprint: Raspberry Thumbprint Cookies

Source of Recipe

Amanda Formaro


Recipe Introduction

"You can vary this recipe by using different flavored preserves. I've used blackberry, strawberry, mixed berry and boysenberry all with excellent results."

List of Ingredients

3 3/4 C flour
1 1/3 C butter, softened
3/4 C sugar 1
1 /4 C orange juice
1 egg yolk

1/2 C rasberry or other preserves for filling






Recipe

Preheat oven to 375° degrees F.

NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time.

Beat butter and sugar together until smooth and creamy, add egg yolk and orange juice, mix in flour until just blended.

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into the center of each cookie, making a deep indentation.

Bake 10 minutes. Remove from oven, and with 1/3 cup red raspberry preserves fill indentations. Return to oven for 5 minutes, then immediately remove and cool cookies on wire racks.