With the holidays comes a celebration of one of our favorite dinner courses—dessert. To help spread some seasonally appropriate cheer, we want to share some of our top holiday recipes with you. Up first, a cookie recipe that we love. Thumbprint cookies are the American version of Swedish hallongrotta, which translates to “raspberry cave.” These buttery cookies are named for their jam-filled dimples.
Recipe Tips: Keep an eye on the unfilled cookies during the first bake. You don’t want to over bake them since they’ll return to the oven with the raspberry jam filling in place.
3 tablespoons butter
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
⅓ cup flour
2 tablespoons raspberry jam
1 parchment paper
1. Soften Butter
Preheat oven to 350°F. Place butter in a medium heatproof bowl and microwave until soft but not melted, 5-10 seconds. Add sugar and whisk until combined. Separate 1 egg, reserving yolk. Add remaining egg white to your omelet tomorrow.
3. Form Thumbprint Cookies
Divide cookie dough evenly and form into 8 balls, about ½-inch in diameter. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Using your thumb or bottom of a wooden spoon, make a deep indentation in center of each cookie. Using your hands, gently reshape cookies into a circular shape as needed.
4. Bake Thumbprint Cookies
Transfer thumbprint cookies to oven and bake until slightly firm, about 10 minutes (see Recipe Tip). Remove and using your thumb, gently reinforce indentation in center of each cookie. Add raspberry jam to centers, dividing evenly.
5. Plate Thumbprint Cookies
Return thumbprint cookies to oven and bake until golden, about 10 minutes. Remove and set aside to cool for a few minutes. Enjoy one at a time, a couple each hour, or all in one sitting. No judgment.