Raspberry Thumbprints

Lauren Perkins-Boyd


I do a few variations of these I really like them with blackberry jam, also orange zest and juice with apricot jam is yummy.

★★★★☆ 2 votes
Yeilds about 5 dozen
15 Min
20 Min


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1/2 c
raspberry jam, seedless
1 Tbsp
chambord (raspberry liquor)
2 1/4 c
1 tsp
baking powder
1/4 tsp
2 stick
2/3 c
egg yolks
1 Tbsp
lemon zest, grated
1 Tbsp
lemon juice
1 tsp
vanilla extract

How to Make Raspberry Thumbprints


  • 1Preheat oven to 350.
  • 2In a small bowl combine jam and chambord, set aside.
  • 3In a large bowl cream together butter and sugar, add egg yolks one at a time, add zest, juice, and vanilla.
  • 4In a mediun bowl sift together flour, baking powder, and salt.
  • 5Add the dry ingredients to the wet ingredients in three additions until just combine.
  • 6Roll dough into 1 inch balls, imprint with thumb, fill with 1/2 tspn. of jam, and bake for 15-20 minutes or until just cooked through (you want little to no color on them).
  • 7Cool completely on a wire rack.

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About Raspberry Thumbprints

Course/Dish: Cookies
Other Tag: Quick & Easy

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