Raspberry & Lemon curd Thumbprint Cookies

Happy New Year!  Thumbprint cookies are great for the holidays. So we made it for our Christmas eve party and also again today. It turn out to be a pretty big hit. It is so nice and colorful with different choice of preserve you put on the cookie make it very festive for the holidays. This wonderful cookie recipe was slightly adapted from the Joy of Baking website. We hope your 2013 is full of joy and lots of simply good eating!

Ingredients:

1/2 cup unsalted butter (softened at room temp.)

1/4 cup organic cane sugar

1 egg (separate yolk and whisk egg white in separate bowls)

1/2 tsp vanilla extract

1 cup unbleach AP flour

1/4 cup of lemon curd

1/4 cup of raspberry jam

1/8 tsp sea salt

3/4 cup walnuts (toasted and finely chopped)

Directions:

1. Preheat oven to 350 degrees F.

2. In a bowl, use electric mixer or hand mixer to beat butter and sugar until it is nice and fluffy.

3. Then add in egg yolk and vanilla extract and beat until it’s thoroughly combined well.

4. In a separate bowl, combine flour and sea salt together.

5. Add flour mixture to the batter and use mixer to beat until it is well combined.

6. Roll batter into a large dough of ball (if the batter is too soft to roll into ball, put in the fridge for 30 minutes).

7. Now its time to make the cookie by using the existing dough and roll it into 1 inch ball (may be done up to around 20 times).

8. Dip one ball of dough at a time into the whisked egg white.

9. Then lightly roll ball of dough into walnuts.

10.  Place prepared ball of dough onto a baking sheet leaving approximately an inch of space between each cookie dough.

11.  Use your thumb or the end of a wooden spoon and make a indent in the middle of the cookie dough and fill the center of each cookie with the raspberry jam and lemon curd. Place cookies on a baking sheet (I opted to place parchment paper underneath).

12. Bake for about 12 -15 minutes or until it is nice and light brown.

13. Then take cookies out of the oven and transfer thumbprint cookies on a wire rack to cool.

14. Enjoy the thumbprint cookies with a glass of cold milk!

Raspberry & Lemon curd Thumbprint Cookies

Yield: 20 - 22 cookies

Prep Time: 20

Cook Time: 12

Total Time: 32

Ingredients:

1/2 cup unsalted butter (softened at room temp.)

1/4 cup organic cane sugar

1 egg (separate yolk and whisk egg white in separate bowls)

1/2 tsp vanilla extract

1 cup flour

1/8 tsp sea salt

3/4 cup walnuts (toasted and finely chopped)

Directions:

1. Preheat oven to 350 degrees F.

2. In a bowl, use electric mixer or hand mixer to beat butter and sugar until it is nice and fluffy.

3. Then add in egg yolk and vanilla extract and beat until it's thoroughly combined well.

4. In a separate bowl, combine flour and sea salt together.

5. Add flour mixture to the batter and use mixer to beat until it is well combined.

6. Roll batter into a large dough of ball (if the batter is too soft to roll into ball, put in the fridge for 30 minutes).

7. Now its time to make the cookie by using the existing dough and roll it into 1 inch ball (may be done up to around 20 times).

8. Dip one ball of dough at a time into the whisked egg white.

9. Then lightly roll ball of dough into walnuts.

10. Place prepared ball of dough onto a baking sheet leaving approximately an inch of space between each cookie dough.

11. Use your thumb or the end of a wooden spoon and make a indent in the middle of the cookie dough and fill the center of each cookie with the raspberry jam and lemon curd. Place cookies on a baking sheet (I opted to place parchment paper underneath).

12. Bake for about 12 -15 minutes or until it is nice and light brown.

13. Then take cookies out of the oven and transfer thumbprint cookies on a wire rack to cool.

14. Enjoy with a glass of cold milk!

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