Saturday, February 13, 2010

Black raspberry thumbprint cookies

We had an amazing visit to the pacific northwest to start off our February. Just about everyone in my immediate and extended family, as well as many friends live in Washington and Oregon. So our (much-too-short) 10 days were jammed packed with plenty of laughs and good times. (And good food.)

I'll share a couple posts about our visit, but I wanted to start out with these cookies.

I woke up the morning after getting into town and my mom was baking these. A classic staple to the many teas I grew up around. (I'll be going into more details about those teas this week)

They are simple, and stunning and delicious. If you're hosting/attending a tea in the near future, I would urge you to make these.

Black raspberry thumbprint cookies

1 Cup Butter
1/2 Cup Powdered sugar
2 teaspoons vanilla

2 Cups Flour
1/4 teaspoon Salt

Black raspberry jelly (or jelly of choice)

Powdered sugar for dusting

Preheat oven to 325 degrees.

Cream butter, powdered sugar and vanilla. Add flour and salt.
Roll into small 3/4 inch balls and use your thumb to press down center.
Use a small spoon (We found using a baby spoon works great) to fill center with the jelly.

Bake for 15 - 20 minutes, until just SLIGHTLY darker than the raw dough. Once thoroughly cooled, dust with powdered sugar.


  1. These look delicious! I love raspberry!

  2. Lovely!

    Makes me want to have a tea party.

  3. Thank you for the recipe! I just made your lovely thumbprint cookies, and they are fabulous! I have a second batch in the oven now. Loved the pictures too.
    (P.S. In case you were wondering I found your blog on website!)

  4. Just made these and they were fantastic! I used my homemade red raspberry jam :) thanks for the recipe!

  5. a piping bag works even better than a spoon!

  6. I want have to know more and more, on your blog just interesting and useful information.


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