Razzy Jammy Thumbprints
25m prep 12m cook 42m ready
These thumbprint cookies are filled with raspberry jam and have a hint of honey and almond. They are inspired by the Swedish pastry Hallongrotta.
Ingredients
- 2 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 large egg yolk
- 2 tbsp honey
- 1 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1/2 cup seedless raspberry jam
- 1/4 cup confectioners' sugar optional
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.9 mg
- Iron: 0.62 mg
- Magnesium: 3.07 mg
- Phosphorus: 23.1 mg
- Potassium: 18.4 mg
- Zinc: 0.12 mg
Let's Cook
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Step 1.
Heat oven to 375°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
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Step 2.
Using an electric mixer, beat butter, granulated sugar, and salt in a large bowl on medium-high speed until creamy, about 3 minutes. Beat in egg yolk, then honey and extracts until smooth, stopping and scraping down the side of the bowl occasionally. Reduce speed to low, then mix in flour mixture until just combined and smooth.
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Step 3.
Roll tablespoonfuls of dough into balls and place onto the prepared sheets, spacing them 2 inches apart. With a floured finger or the rounded end of a small spoon, make an indentation in the center of each ball. Fill each indentation with ½ teaspoon jam. Bake until golden brown around edges, about 12 minutes.
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Step 4.
Let cookies cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Sift confectioners’ sugar over cooled cookies if desired. Store in airtight containers at room temperature or freeze for up to a month.
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