Raspberry Orange Thumbprint Cookies with Chocolate Drizzle

Raspberry Orange Thumbprint Cookies with Chocolate Drizzle

We always made thumbprint cookies as a kid when I was growing up, filled with jams, jellies, even chocolate. I liked trying to make the thumbprint hole as large as I could to fit in as much jam as the cookie could hold without spilling over the side when baking. This recipe tries to do exactly that and I recommend that you bake just a few at a time at first to perfect your technique before baking the whole batch. This is a fun cookie to make with the kids too and are delicious as they are but if you want to drizzle or pipe some melted chocolate on top that's perfectly okay too.


Makes about 3 dozen.

Sift together and set aside:

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream together well until light and fluffy:

• 1 cup butter
• 2/3 cup sugar

Beat in well:

• 2 egg yolks

Add:

• 1 tsp finely minced orange zest
• 1 tbsp orange juice
• 1 tsp vanilla extract 

Fold in dry ingredients until a soft dough forms. Wrap in plastic and chill the dough for about a half hour before rolling into about 1 1/4 inch balls.

Place the balls on a parchment lined baking sheet about 2 inches apart. Using your thumb or the handle end of a wooden spoon, gently make an indentation in the middle of each ball of dough, roughly about half the diameter of the cookie and about 1/2 inch deep. Fill this indentation with about

1/2 tsp raspberry jam

Chill the cookies for about 20 minutes before baking in a 350 degree F for about 15-20 minutes or until they brown at the bottom edges. Cool on the cookie sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

These are delicious as they are or to make them extra special , drizzle with melted chocolate after they have cooled completely.

Raspberry Orange Thumbprint Cookies with Chocolate Drizzle

We always made thumbprint cookies as a kid when I was growing up, filled with jams, jellies, even chocolate. I liked trying to make the thumbprint hole as large as I could to fit in as much jam as the cookie could hold without spilling over the side when baking. This recipe tries to do exactly that and I recommend that you bake just a few at a time at first to perfect your technique before baking the whole batch. This is a fun cookie to make with the kids too and are delicious as they are but if you want to drizzle or pipe some melted chocolate on top that's perfectly okay too.


Makes about 3 dozen.

Sift together and set aside:

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream together well until light and fluffy:

• 1 cup butter
• 2/3 cup sugar

Beat in well:

• 2 egg yolks

Add:

• 1 tsp finely minced orange zest
• 1 tbsp orange juice
• 1 tsp vanilla extract 

Fold in dry ingredients until a soft dough forms. Wrap in plastic and chill the dough for about a half hour before rolling into about 1 1/4 inch balls.

Place the balls on a parchment lined baking sheet about 2 inches apart. Using your thumb or the handle end of a wooden spoon, gently make an indentation in the middle of each ball of dough, roughly about half the diameter of the cookie and about 1/2 inch deep. Fill this indentation with about

1/2 tsp raspberry jam

Chill the cookies for about 20 minutes before baking in a 350 degree F for about 15-20 minutes or until they brown at the bottom edges. Cool on the cookie sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

These are delicious as they are or to make them extra special , drizzle with melted chocolate after they have cooled completely.