Best Raspberry Thumbprints Recipes

RASPBERRY PISTACHIO THUMBPRINTS

Steps:

• Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

WHITE CHOCOLATE RASPBERRY THUMBPRINTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle. , In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow bowl. Shape dough into 1-in. balls. Dip into egg whites, then roll in nuts. , Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate and butter; stir until smooth. Spoon about 1/2 teaspoon into each cookie. Top each with about 1/4 teaspoon jam. Store in an airtight container.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Heat oven to 350°F
• In large mixer bowl combine sugar, butter, and almond extract.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add flour.
• Continue beating until well mixed (1 to 2 minutes).
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
• With thumb, make indentation in center of each cookie (edges may crack slightly).
• Fill each indentation with about ¼ t. jam.
• Bake for 14 to 18 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Glaze:.
• In small bowl stir together powdered sugar and 1½ t. almond extract.
• Gradually stir in enough water for a thin glaze.
• Drizzle over cooled cookies.
• TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

CHOCOLATE-RASPBERRY THUMBPRINTS

Steps:

• Mix flour, baking soda and salt. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add cream cheese; stir until completely melted. Stir in 1 cup sugar, egg and vanilla. Add flour mixture; mix well. Refrigerate 15 min.
• Heat oven to 375°F. Roll dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
• Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In large mixing bowl, combine sugar, butter and almond extract. Beat on medium until creamy. Reduce speed to low, add flour. Beat until well mixed.
• 3. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each with 1/4 tsp. jam.
• 4. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.
• 5. Meanwhile, in a small bowl stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies, cool completely. Enjoy!

RASPBERRY PISTACHIO THUMBPRINTS

Steps:

• Heat oven to 325°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on medium speed until creamy. Stir in flour, salt, vanilla and nuts.
• Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 15 to 17 minutes or until set but not browned. Quickly remake indentation with end of wooden spoon handle if necessary. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.
• Fill each thumbprint with about 1 rounded teaspoonful of jam. Sprinkle 2 tablespoons powdered sugar over jam-filled centers.

RASPBERRY THUMBPRINTS

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle., In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts., Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set. , Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• 1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
• 2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour.
• 3. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
• 4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
• 5. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.

RASPBERRY-ORANGE THUMBPRINTS

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.

TYLER'S RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate (5 ounces).
• Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze, combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. Cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and 2 tablespoons of milk until icing is of a drizzling consistency.
• Drizzle glaze over cooled cookies.

CHOCOLATE-RASPBERRY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees, with racks in upperand lower thirds. Place dough in thebowl of an electric mixer fitted with thepaddle attachment. Set a small heatproofbowl over a pan of simmering water; addthe chocolate, and stir until melted andsmooth. Drizzle chocolate over dough;mix on low speed until just combined.
• Place walnuts in a shallow dish. Formdough into 1-inch balls; roll balls in nuts,coating completely. Place balls on parchment-lined baking sheets. Use yourthumb to make an indentation in centerof each ball. Chill 20 minutes.
• Bake cookies in upper and lower thirdsof oven, switching positions of sheetshalfway through, until firm to the touch,12 to 16 minutes. Remove from oven.Using the handle of a wooden spoon,press indentation of each cookie to redefineshape; fill each with about 1/4 teaspoonjam. Transfer sheets to wire racksto cool completely. Store in airtight containersat room temperature, up to 5 days.

RASPBERRY THUMBPRINTS WITH WHITE CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the 1/2 cup butter and sugar until smooth. Blend in the sour cream, 2 tablespoons of milk and eggs. Combine the flour, oats and baking soda, gradually stir into the creamed mixture. Finally, stir in the chopped white chocolate. Drop by rounded spoonfuls onto the prepared cookie sheet. Using a finger or your thumb, press a dent into the center of each cookie. Fill the dent with a 1/2 teaspoon of raspberry preserves. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. Gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. Drizzle over cooled cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS RECIPE - (4.5/5)

Steps:

• Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour. Heat oven to 350°F. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely. Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

OATMEAL RASPBERRY THUMBPRINTS

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease two baking sheets.
• 2. Place the walnuts in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a pie plate or shallow bowl and set aside.
• 3. In a medium bowl, whisk together the oats, flour, and salt; set aside.
• 4. In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium-high speed until light and creamy, about 2 minutes. Beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the vanilla extract. At low speed, add the oat mixture, mixing just until blended.
• 5. Pinch off pieces of the dough and shape into 1-inch balls. Roll one of the balls in the ground walnuts, coating it completely. Place the ball on one of the baking sheets and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about 1/2 teaspoon of the raspberry preserves into the indentation, filling it. Repeat with the remaining dough balls, arranging them 1 1/2 inches apart on the baking sheets.
• 6. Bake the cookies, one sheet at a time, for 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.
• 7. Dust the cookies lightly with sifted confectioners' sugar before serving.
• Store in an airtight container at room temperature for up to a week.

RED RASPBERRY CREAM CHEESE THUMBPRINTS

Steps:

• 1. Mix together cream cheese and granulated sugar. Add more sugar for desired sweetness. Set aside.
• 2. Meanwhile, preheat oven to 350 degrees. Mix brown sugar, shortening, butter, vanilla and egg yolks. Stir in flour and salt.
• 3. Shape into 1 1/2 inch balls. Beat egg whites slightly and dip each ball into egg white and roll in chopped walnuts and pecans. Place on an ungreased cookie sheet.
• 4. Press thumb deeply in the center of each cookie. Bake until light brown for 10 minutes.
• 5. Remove cookies from oven and place cookies on wire cooling rack. Once cooled, fill thumbprints with cream cheese and top with red raspberry preserves.

RASPBERRY THUMBPRINTS

Steps:

• Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
• Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
• Let cool completely. Spoon jam filling into thumbprints.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• 1. Cream together butter and white sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1 inch balls. Make a hole in center of each ball using a chapstick tube, and fill with jam. 2. Refrigerate 20 minutes. Heat oven to 350. 3. Bake 14-18 minutes. Remove half way through to flatten jam with spoon. Let cool 1 minute. 4. Mix together confectioners' sugar, 3/4 tsp. almond extract, and milk. Drizzle lightly over warm cookies.

RASPBERRY CREAM CHEESE THUMBPRINTS

Steps:

• 1. In a large bowl with an electric mixer, beat together the butter, sugar and cream cheese until smooth. Add the eggs, one at a time, beating well after each. Beat in the lemon juice and zest. 2. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture in 2 or 3 portions, mixing just until the flour is incorporated and the dough is smooth. Cover with plastic wrap and refrigerate for about 1 hour, or until firm. 3. When ready to bake, preheat the oven to 350°F (180°C). Line 2 cookie sheets with baker's parchment paper. 4. Roll the dough into 1 in (2 cm) balls and arrange on the prepared cookie sheets, leaving about 2 in (5 cm) between them. With a finger or the handle of a wooden spoon, make an indentation in the top of each ball, then fill with a tiny spoonful of jam. Place in the preheated oven and bake 8 to 10 minutes or until lightly browned on the bottom. Remove to a rack to cool completely, then dust the cookies lightly with icing sugar.