Raspberry Thumbprints

How about a virtual cookie swap? One of my dear childhood friends organized this fun recipe swap, thank you Kristen for including me. I love baking this time of year and one of my favorite Christmas cookies is the Raspberry Thumbprint. This cookie is a buttery shortbread that melts in your mouth with a chewy raspberry center. Head on over to the other yummy food blogs to find some of their favorite holiday cookies!


Kristen Gough, My Kids Eat Squid 

Brette Sember, Martha and Me 

Jodi Reinman, Garlic Girl 

Teresa Robeson, Raising Our Home  

Laura Davis, Del.ic.ious  (me)

Susan Johnston, Building Community Through Creative Food

Melanie McMinn, Frugal Kiwi 

•Raspberry Thumbprints•

Ingredients

1 stick of butter

1/3 cup of sugar

1/2 tsp. of vanilla

1/4 tsp. salt

1 egg yolk

1 cup of flour

1/4 cup of raspberry preserve 

Directions

In a mixer cream together butter and sugar, add the vanilla, salt and egg yolk. Beat this mixture until fluffy. Add the flour until the dough forms a stiff dough. Scrape the dough onto a large sheet of wax paper. Roll the dough until it forms a 12" rope that is 3/4" in diameter. Roll your dough rope up in the wax paper and refrigerate for 30 minutes. Remove your dough from the fried and let rest for 10 minutes at room temperature. Preheat the oven to 300˙. Unwrap and slice your dough into 1" slices, roll them into little balls and place them on an ungreased cookie sheet. Press your them into the center of each cookie ball, fill each hallow with 1/4 teaspoon of preserve. Bake your cookies until they are lightly browned, about 20 minutes. Remove from the oven and let them cool 5 minutes before taking them off the cookie sheet. 

Enjoy!