Description
Delightful cookies filled with sweet and tart raspberry jam, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup raspberry jam (halal-certified)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
- Gradually add the dry ingredient mixture to the butter mixture, stirring until just combined.
- Roll the dough into 1-inch balls and place them on the baking sheets, spacing them about 2 inches apart.
- Make a well in the center of each dough ball using your thumb or the back of a small spoon.
- Spoon raspberry jam into each thumbprint, being careful not to overfill.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
- Cool on the baking sheets for a few minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar if desired.
Notes
Ensure butter is softened, not melted. Measure flour accurately to avoid dry cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg