New This Month

Raspberry Thumbprints


Try one of our other thumbprint variations: Apricot Thumbprints, Ganache Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, December 2010


For the Cookie Dough (Choose One)

  • 1/2 cup raspberry jam
  • 3/4 cup chopped pistachios or sanding sugar (optional)


  1. Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.

  2. Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.

  3. Let cool completely. Spoon jam filling into thumbprints.

Reviews Add a comment