Disclaimer: If you are a participator in my mom’s annual cookie exchange and you’d like to read this post, you can’t bake these cookies for that event. Because I might, and that would be mean, you competitive ladies! I will post a series of recipes that may or may not be cookie exchange contenders, and I might let you know closer to the event if there are any I’ve ruled out. We’ll see…
It is week 5 of 10, meaning midterms. I’ve survived through three of them, with one to go. As a release, this evening I decided I should try out another cookie for the cookie exchange. I originally wanted to bake plain sugar cookies cut out like footballs or something of the like, but Safeway did not have cookie cutters and I was far too lazy to go anywhere else. And my car is incredibly difficult to drive at night because there’s a crack in the windshield that lets rain in. So after my trek I went home and stumbled recipes looking for a cookie, and I started to think about thumbprint cookies I used to bake all the time as a kid from my Beanie Babies Cookbook. I know, I’m a huge dork. Anyways, I remember them being awesome so I went to foodgawker and searched thumbprint cookies, and found this delightful recipe. They were as great as I remember them being. Light and tart.
Begin by combining the cold butter, sugar, and vanilla. Once well incorporated, gradually add the 2 cups of flour.
Roll the dough into small balls.
1 cup butter, cold
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup seedless black raspberry jam
1/2 cup powdered sugar
3/4 teaspoon vanilla extract
1 – 2 teaspoons milk (as needed)
In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat until well combined. Mix in flour and continue mixing until the dough comes together. Roll dough into small balls (smaller than a golf ball, a bit bigger than a grape) and press a quarter tsp measuring spoon into each ball to make the well for the dough. Fill the wells with the jam. Place cookies in the refrigerator for 10 minutes to chill. Don’t skimp on that! Bake for 12 minutes or just until the bottoms are browning. Remove from the oven and allow to cool. Mix together the powdered sugar, vanilla, and as much milk as you need to get the consistency of glaze you prefer. Drizzle over the cooled cookies.