Total TimePrep: 20 min. Bake: 15 min.
Makesabout 5 dozen
- 3/4 cup butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup raspberry jam
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture.
- Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam.
- Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.
Nutrition Facts1 cookie: 50 calories, 2g fat (1g saturated fat), 9mg cholesterol, 43mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
Jun 22, 2017
These cookies are easy to make and big on flavor!!
Apr 23, 2015
This is cookie tastes like a perfect Raspberry Thumbprint cookie but without the work! I agree with others- easy, elegant and delicious. Like others I also used almond extract. When making the indent keep in mind not to go to 'deep'. It will make the cookie fragile. When I make these for a dessert platter I often make Taste of Home's Raspberry Nut Pinwheel cookies because they use similar ingredients. Both recipes make an outstanding addition to any cookie platter!
Dec 8, 2014
Easy to make and delicious
Dec 22, 2013
SO quick and SO easy. Everyone LOVES them. They can be made with so many different variations.
Dec 14, 2011
Delicious cookies that only look hard to make. Easy and elegant. I used 1/2 tsp. each almond extract and vanilla instead of the tsp. of vanilla, as I love almond with raspberries.
Dec 23, 2010
Dec 12, 2010
This is the same recipe my Mother-in-law has made for years!! It is great and so EASY to make!!
Mar 23, 2010
I make this cookie often for all seasons, with all sorts of jam, peach, apricot, strawberry. It goes together quickly, tastes great, and everyone is impressed with how pretty they look. It's also easy because it's only two pans in the oven. No making and rollowing out lots of little cookies, thought it looks like I took so much time!
Dec 11, 2009
Easy to make...but make a lot as they go FAST!
Sep 23, 2009
This recipe is easy. I always have the ingredients on hand. They were truly loved at church fellowship. Make them anytime!Bean"I"
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