Grandma's Raspberry Thumbprint Cookie Recipe: Prettiest Cookie On Your Holiday Tray by Ann Marie G. Halstead

My Italian mom, Mary Ann, who the grandkids affectionately call Mimi, can often be found in the kitchen, happily cooking or baking everyone’s favorite recipes. Her raspberry almond thumbprint cookie recipe is one of my favorites because it reminds me of family gatherings and the holidays. Grandma's raspberry thumbprint cookie just may be the prettiest cookie on her holiday dessert tray. 

You only need five ingredients to make these delicious low-sodium cookies: sugar, butter, vanilla extract, flour and raspberry jam. The optional glaze requires three ingredients: powdered sugar, almond or vanilla extract and water.

I’ve decided to publish the recipe here at 30Seconds for two reasons: to archive it forever and to share it so that you can make it a part of your family traditions as well. I hope you enjoy my mom's festive cookies this holiday season!

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Prep Time: 15 minutes plus 1 hour to chill the dough
Bake Time: 11 to 14 minutes
Total Time: 1 1/2 hours
Servings: Makes about 3 1/2 dozen cookies

Ingredients

Cookies

• 2/3 cup sugar
• 1 cup butter, softened
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 cup seedless raspberry jam

Glaze

• 1 cup powdered sugar
• 1 1/2 teaspoon almond extract or vanilla
• 2 - 3 teaspoons water

Helpful Products

• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Baking Sheet
• Rubber Spatula
• Mixing Bowl
• Stand Mixer
• Parchment Paper

Recipe Notes

• If you want these cookies to be gluten-free, use gluten-free flour.
• This recipe can easily be doubled.
• You do not need to glaze the cookies for them to be delicious, but I do recommend the glaze!

• Store the cookies in an airtight container.

Here's how to make it:

1. Using an electric mixer, combine the sugar, butter, vanilla and flour. Beat at medium speed until creamy, 2 to 3 minutes. Cover and chill for at least 1 hour.
2. Shape dough into 1-inch balls. Place them 2 inches apart on cookie sheets. With your thumb, make an indentation in the center of each cookie (edges make crack slightly). Fill each indentation with approximately 1/4 teaspoon of jam.
3. Bake in a preheated 350-degree F oven for 11 to 14 minutes or until edges are just slightly browned. Let stand for 1 minute, then remove from the cookie sheet. Cool completely.
4. Mix glaze ingredients in a small bowl with a wire whisk until smooth. Drizzle the glaze over the cookies.

Nutrition Facts Per Serving

Calories: 82

Total Fat: 4.4g

Saturated Fat: 2.8g

Cholesterol: 12mg

Sodium: 31mg

Total Carbohydrate: 10.2g

Dietary Fiber: 0.2g

Total Sugars: 4.9g

Protein: 0.7g

Vitamin D: 3mcg

Calcium: 2mg

Iron: 0mg

Potassium: 8mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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