Raspberry thumbprint cookies are a classic treat that pairs perfectly with coffee, both for everyday moments and birthday parties. They are easy to bake and require only a few ingredients, often already in the pantry. Butter, sugar and flour are mixed into a soft dough and shaped into small balls. A small indentation is made in the centre and filled with raspberry jam (or strawberry, if you prefer), preferably homemade if you have. While baking, a warm aroma fills the kitchen, and the cookies turn lightly golden. The result is crisp edges with a soft, tangy centre. They are just as appreciated at a cosy countryside coffee table as in the city and enjoyed by all ages. Storage instructions are not needed since they will be gone in a blink of an eye.

Amount: 20 cookies

240 g all-purpose flour
90 g granulated sugar
1 tsp baking powder
1/2 tsp bourbon vanilla powder
200 g butter or margarine, room tempered
100 ml raspberry jam

Sofia Nordgren: Raspberry thumbprint cookies

INSTRUCTIONS

1. Preheat the oven to 200°C.
2. In a baking bowl, combine all dry ingredients.
3. Dice the margarine and add to the dry mixture.
4. Use your fingers to work the dough until it just comes together.
5. Divide the dough into 20 equally sized pieces and roll each piece into a ball.
6. Line a baking sheet with parchment paper, and place the cookie dough balls on it.
7. Make sure that there are a generous amount of space between the cookies, since they will float out in the oven.
8. Use your thumb to make a little hole in each dough ball.
9. Fill the hole with raspberry jam.
10. Bake in the middle of the oven for 10-15 minutes.
11. Let cool on the baking sheet before serving.

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