Rasberry Thumbprint Cookies

Marylyn 7

"These cookies have a delicate flavor and the rasberry preserve/spread gives it just enough sweetness to satisfy your palate. They are quite addicting and freeze well."
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0 30 servings yields 30 cookies
Serving size has been adjusted!

Original recipe yields 30 servings



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  1. Beat the eggs, oil and sugar until they are thoroughly combined. Whisk in vanilla and orange juice.
  2. Mix together flour, baking powder and salt and gradually add to the wet mixture, until it forms a soft dough. If dough is too moist to handle, add a bit more flour. Divide dough into two balls and chill for about 1 hour.
  3. After chilling time, preheat oven to 350 degrees and line two cookie sheets with parchment paper. Roll dough into walnut sized or one inch balls and place them 2 inches apart on the cookie sheets. Press a 3/4 inch wide indentation in the center of each cookie with either your thumb or the back knuckle of your index finger and fill the indentation with about 1/4 tsp of the preserves/jam. Bake for approximately 15-18 minutes, until the cookie is golden brown.
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