Raspberry Thumbprint Butter Cookies
Thumbprint cookies are believed to have originated in Sweden and are traditionally filled with lingonberry jam.
This is vegetarian and low carb recipe. Dish can be prepared in 62 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Raspberry Thumbprint Butter Cookies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour and salt. Set aside.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolks and vanilla extract, and mix until well combined.
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Gradually add the flour mixture to the butter mixture, mixing until just combined.
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Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
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Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
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Fill each indentation with raspberry jam.
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Bake for 10-12 minutes, or until the edges are golden brown.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 13g5%
- Sugars 7g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
