Christmas Raspberry Jam Thumbprint Cookies Recipe.
Christmas can never be Christmas without the fragrance of freshly baked pound cake and butter cookies enveloping my Mom's kitchen, sneaking through the door slits into every crevice of the house.
I would be up by 5am every 24th December morning to help my Mom bake till about brunch time. My main task was to beat the eggs till they were frothy to her satisfaction. I remember whining about my role because of the egg beating contraption we used to have. It was a rotary egg beater which I had to manually wind till the eggs had sufficient air in them.
I was never fond of it 😅 and was super exhilarated when my Mom upgraded to a Kenwood Chef's mixer💃🏾🙌🏼🤣. Baking became more fun😄!
She would bake as many 12 pound cakes to give out to family and friends . Although she doesn't bake as much as she used to, she still places orders for fruit cakes as holiday gifts.
I believe there's nothing more precious than handmade gifts. It's such an outpouring of love into each process towards creating an expression of gratitude or love. That’s why these Christmas thumbprint cookies are the perfect cookies to make this holiday and share as a thank-you gift to friends and family.
I recently bought a Kenwood hand-mixer for making delicious desserts and other recipes which need a quick whip of ingredients. What an incredible 250W powered machine! Even at Speed 1 my batter was creamy in less than 4 minutes! A seriously valuable addition to my kitchen equipments. It’s also a less-costly mixer to invest in before moving on to bigger fish such as the Kenwood chef mixer.
These cookies are buttery without being too sugary and has the perfect balance with the tartness of the raspberry jam and can be totally enjoyed with a cup of hot tea. Their dainty size also makes them easy to wrap into a cellophane wrapper as a Christmas gift.
Without wasting much time, here’s how to make these scrumptious raspberry jam thumbprint cookies.
Difficulty: Easy Yields: 16 cookies
Time: 1 hour
1 3/4 cup of all-purpose flour
1 Large Egg
1/2 tsp baking powder
1 tbsp vanilla extract
1 1/2 stick of unsalted butter softened
1/2 tsp of fine salt
3/4 cup caster sugar
4 tbsp raspberry jam
Preheat oven to Gas Mark 3 and line a baking pan with parchment paper or a silicone mat.
In a deep glass bowl, add unsalted butter and caster sugar and mix using a hand-held mixer till mixture is creamy and fluffy with a pale colour. This should be done in about 5 minutes.
Pour in egg and vanilla extract and mix till well combined.
Mix dry ingredients together in a separate bowl ( Flour, baking powder and salt)
Pour about half of the flour into the batter and turn on mixer to mix through for 3 minutes. Pour the second half into the batter.
Using a cookie scoop or a 1 tbsp measuring spoon, scoop the cookie dough and create mini balls. You can roll the ball in your palm but use the scoop or spoon for a consistent size.
Roll the balls in caster sugar to coat all around. Then arrange them on a parchment lined baking sheet, two inches apart.
Make an indentation in the top of the dough using your thumb about 1/2 inches deep. Fill the hollow with about 3/4 teaspoon raspberry jam .
Bake cookies for 18 minutes. Rotate the pan from bottom to top for even colouring. Once the cookie edges are golden, take out and cool on a baking sheet.
Preserve the remaining in a tightly sealed container.
Happy baking! Don’t forget to tag @seemychow on Instagram when you do try this recipe out!