Cookies

Raspberry Shortbread Thumbprint Cookies (and a food blogger cookie swap!)

I don’t remember where I even heard about The Great Food Blogger Cookie Swap, but I remember thinking, “How cool!”.

The rules were simple: you would be given 3 names of food bloggers and you were to send them each a dozen cookies. One recipe, 3 recipients. In return, you would get a dozen cookies from 3 different food bloggers – giving you 3 new cookies to sample! Then you had to write a blog post about it. So here I am. ;)

I chose to send Raspberry Shortbread Thumbprint Cookies. These are simple, delicious, and always a crowd-pleaser.

My packages went to Food Mamma, Savour Sisters, and A Sweet Baker. In return, I got Chocolate Gingerbread cookies from Warm Vanilla Sugar, Chocolate Pecan Chunk Shortbread cookies from The Goodie Girl, and Gingerbread Biscotti from Sweet Twist of Fate.

This was so much fun, even if I barely made the deadline!

So without further ado, here are Raspberry Shortbread Thumbprint Cookies!

Thanks to Missi for the recipe.


Raspberry Shortbread Thumbprint Cookies (and a food blogger cookie swap!)

Rating 

Yield: 3 dozen cookies

Ingredients
  • ¾ cup butter, softened
  • ½ cup white sugar
  • 2 egg yolks
  • 1¾ cup flour
  • ½ cup raspberry jam
Instructions
  1. Preheat the oven to 375°F.
  2. In a medium bowl, cream together butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
  3. Roll dough into 1 inch balls. Place 2 inches apart onto lightly greased baking sheets. Make a "thumbprint" in the center of each cookie. Fill each hole with jam.
  4. Bake for 8 to 10 minutes in the preheated oven or until bottoms are golden brown. Cool on wire racks.

 

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5 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    December 12, 2012 at 6:26 pm

    Loooove the sound of these. Thumbprints are so pretty!

  • Reply
    Diane Eder
    December 15, 2012 at 9:17 pm

    Made these cookies. They turned out great and so good. Even Lee liked them. Thanks

  • Reply
    Ash
    January 13, 2013 at 10:12 am

    I’m guessing the 1 3/4 cup butter is supposed to be 1 3/4 cup flour? ^^

    Anyway, I’ve been looking for a shortbread thumbprint cookie, and this recipe looks yummy. I’m going to have to try them. :)

    • Reply
      The Gourmet Housewife
      January 13, 2013 at 6:54 pm

      Hi Ash,

      Oh goodness – thank you for finding that! I definitely don’t love butter THAT much! Let me know if you get a chance to try them!

  • Reply
    Danobegood
    February 16, 2014 at 4:07 pm

    Made these with BRM gluten free pie crust mix as the flour base. Seems like the correct flour alternative with respect to taste, cause these things are simply awesome!

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