My mother-in-law grows her own raspberry bushes. Rows and rows of them.
The kids love going to Wisconsin in the summer and just walking out there and stuffing their faces with these brilliantly red sweet snacks anytime they want.
The fruit is so abundant, Mom makes pies and cakes and jam galore… and then sends us back south, coolers packed with ice and her famous freezer jam. Throughout the year, we pull out a jar at a time for bread and sandwiches and even ice cream topping here and there. It’s divine.
The other day, I saw a picture of some beautiful raspberry thumbprint cookies, and knew that that our jam would have yet another application. I used this recipe as a base, but did make some tweaks, and will use them here. 🙂
We made a batch of these cookies for our poetry tea time, and the kids loved making them… and eating them. Because they were so very cute and festive, they will definitely be a part of our Valentine’s week coming up. ❤
raspberry jam thumbprint cookies
4 oz soften cream cheese
1/2 cup butter (room temp)
1/2 cup sugar + 2 Tbs
1/2 cup flour + 2 Tbs (all purpose)
jam (to fill the thumbprints)
1) Blend the cream cheese and butter together well. (As in fully incorporated.)
2) Mix in the sugar.
3) Mix in the flour, a “sprinkle” at a time. (The dough is going to be dense and not like “regular cookie dough.”
4) Wrap in plastic wrap and refrigerate for 30 minutes or longer. (We were impatient and waited 30 minutes.)
5) Put parchment paper or a silicon sheet on a baking sheet before making cookies. (We use something similar to these.)
6) Take tablespoons of dough and roll them into little balls before placing them on the sheet. The won’t really rise/spread, so you don’t have to worry about spacing much.
7) Once the cookie balls are placed on the sheet, press your thumb in them to make a “pool.” Don’t go all the way to the bottom. 🙂
8) Use a spoon to place some jam of choice into the divots in the cookies.
9) Preheat the oven to 350*. While the oven preheats, place the cookies in the fridge.
10) Once oven is preheated, take the cookies out of the fridge and into the oven, baking them for 10-12 minutes, until they are gold around the edges. When you take them out, they will still be soft, but they will harden as they cool.
They are simple, taste amazing, and look impressive. Create this colorful cookie (with or without the kiddos!) and enjoy.