These easy jelly thumbprint cookies are made even more delicious and more personal using homemade raspberry jam and mint jelly in the centers, but storebought can certainly be substituted.
The recipe doesn't call for any eggs, but I manage to employ an egg in the making of the indentations that will be ultimately filled with delectable jam and jelly.
Raspberry and Mint Jelly Thumbprint Cookies
Makes about 24 cookies.1 cup confectioner's sugar (plus more for dusting)
1/2 teaspoon salt
2 teaspoons vanilla bean paste (or equal amount vanilla extract)
3-1/2 cups flour
1/2 cup mint jelly (homemade or store bought)
1/2 cup raspberry jam (homemade or store bought)
Cream the butter, sugar and salt in a stand mixer on high speed until light and fluffy. Lower the speed and add vanilla bean paste and then slowly add the flour until combined.
Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Refrigerate for at least an hour (or overnight).
Remove one disc of dough and roll out to approximately 1/2 inch thick. Work quickly because as the butter warms, the dough will get sticky.
Cut out rounds with a 2" scalloped cookie cutter and place them on a parchment-lined cookie sheet. Place cookie sheet in refrigerator while you roll out and cut the second disc of dough, then place second cookie sheet in refrigerator to chill also.
Preheat oven to 350 degrees while cookies are chilling. Remove cookies from refrigerator and, using a washed, clean egg, make an indentation in the center of each cookie.
Bake cookies for 25 minutes or until slightly golden around edges. Remove from oven and cool to room temperature.
Fill half the cookies with mint jelly and half with raspberry jam. Dust with confectioner's sugar. Enjoy!
