Raspberry Thumbprint Cookies

Chef: Helen Rapp

Total Time: 30 minutes

Total Time: 45 minutes

Level of Difficulty: Medium

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Ingredients

• 1 cup unsalted butter (room temperature)

• 1/3 cup brown sugar

• 1/3 cup white sugar

• 1 large egg yolk

• 1/2 tsp vanilla or almond extract

• 2 1/4 cup flour

• 2 tsp cornstarch

• 1/2 tsp salt

• 1 cup raspberry jam or preserve

Equipment

• Oven

• Baking Tray

• Bowls

• Mixer (Electric Hand Mixer or Stand Mixer)

• Whisk

• Small wooden spoon

Steps

Link to Video: https://www.instagram.com/tv/CI8p-sgB3Dz/?utm_source=ig_web_copy_link

1. Preheat oven to 375˚F (190°C).

2. Place butter in a large bowl and beat with mixer until creamy.

3. Scrape down the sides of the bowl.

4. Then add brown sugar and white sugar and beat until well-combined.

5. Add egg yolk and vanilla or almond extract and beat until well-combined.

6. In another bowl, whisk the flour, cornstarch, and salt together

7. Gradually add dry mixture to wet ingredients in a few portions until well-combined.

8. Line baking tray with wax/parchment paper.

9. Scoop pieces of the dough, roll them into small balls and spread them out evenly on the baking tray.

10. Press the rounded back of a small wooden spoon into some flour and then gently press into the balls of dough to create an indent in the center of each ball.

11. Fill each indent with raspberry jam/preserve.

12. Bake for 10-12 minutes or until the edges begin to turn golden brown.