1 inch balls spaced 3 inches apart... they do spread during the baking process.
Wet your thumb when making thumbprints to keep your finger from sticking.
So Thanksgiving is all wrapped up, literally... I think I have enough left overs to last till Christmas. The great thing about Thanksgiving being over with is that now we have a excuse to make tons of cookies and Christmas treats for everyone we know. To get in the holiday spirit while I was in an airport the other day and picked up the current Martha Stewart's Holiday Cookies issue. 101 recipes for every holiday cookie under the sun. Issues like this are great because you can keep them forever and always refer back to them in times of need – like a cookbook only much less expensive.
My friends Steej came over yesterday to help decorate my Christmas tree. It was beautiful out and the perfect Saturday for Christmas decorating, Steej had the great idea to bake some cookies while we decorate... great idea! My first thought was to bake linzer cookies since I have been dying to try them out but I didn't have any almonds or hazelnuts so I decided to sift through the Holiday Cookie issue and landed on Raspberry Thumbprints which looked to be incredibly simple based on the recipe. The dough is very easily thrown together on the fly but it does take a little time to roll each ball and fill with the raspberry jam. With that said they were well worth it. I love raspberry jam so I always have it handy and I think the red color make them perfect for Christmas. They aren't overly sweet which makes them great for a middle of the day treat. I had one this morning with my coffee and I'm not complaining.
Original recipe from Martha Stewart's 2010 Holiday Cookie issue
- 1 1/2 cups (3 sticks) of butter
- 1 cup sugar
- 1 large egg
- 3 1/4 cups all-purpose flour
- 3/4 cup of raspberry jam
- Preheat oven to 350 degrees. In the work bowl of a mixer fitted with the paddle attachment beat the butter and sugar on medium speed until pale and fluffy. 3-4 minutes. Add egg and beat until completely combined. Reduce speed to low, add flour and mix until incorporated.
- Shape dough into 1-inch balls. Place on parchment lined baking sheets spacing at least 3 inches apart.
- Moisten thumb with water, and gently press center of each ball to make and indentation. heat jam in a small saucepan over medium heat until melted. Spoon about 1/2 teaspoon into each indentation. Bake rotating sheet halfway through, until cookies are golden brown around the edges about 15 min - make sure not to over bake. Transfer to a wire rack and let cool completely. Store extra's in an airtight container for up to 2 days.