Recently, I had a craving for the thumbprint cookies my mom used to bake. Of course, I couldn’t find her old recipe, so I had to search the internet for a new one. The cookie recipe on the Food Network caught my interest, because I could use all organic ingredients, except for the baking powder. It was quick and easy to make and I loved the “pop of color” from the preserve. Although this cookie wasn’t exactly like the one my mom used to bake, it had a delicious buttery flavor. It tasted yummy with the raspberry preserves, but you could use any flavor of preserves or jams you want. Thinking ahead, this cookie would make the perfect sweet treat for the holidays!
- 1¾ cups organic all-purpose flour
- ½ teaspoon baking powder
- ¾ cup organic salted butter (1½ sticks)
- ⅔ cup organic sugar + more for rolling
- 1 large organic egg
- 1 teaspoon organic vanilla
- ⅓ cup organic raspberry preserves or jam
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Mix together flour and baking powder in a medium bowl.
- In a large bowl, whip together the butter and sugar using a mixer, until fluffy. Add the egg and the vanilla extract and blend thoroughly. Mix in dry ingredients, until incorporated.
- Using a spoon, make dough into 1-inch balls. Roll in sugar and place on the cookie sheet 2-inches apart. Press thumb into the center of each ball, approximately ½-inch deep. Add a generous ½ teaspoon of preserve into the indentation.
- Bake until edges are golden for about 15 minutes. Cool cookies. Makes 24 to 30 cookies.