Jill’s Raspberry Thumbprint Cookies

These are basically the better, homemade version of Peek Freans. But much better. They’re the perfect Sunday afternoon cookie. OR the perfect cookie to bake for one very successful Benefit Concert on Saturday night! I baked these for the concession at the Go Jill Go Benefit Concert hosted by the one and only Bronwyn Logan and her company, Cariad Productions.

This was an incredible night of music and dance performances all in honour of Jill.  Generous donations were made for tickets, baked goods at the concession, and simply putting money into a jar, all going towards BC Children’s Hospital. The grand total raised on Saturday was an incredible $2671.39, thanks to Bronwyn’s hard work and dedication to her Go Jill Go dream, which was to put on an event like this. I’m so proud and honoured to have been a part of such a successful night of fundraising for this incredible cause. So while these cookies are very tasty, they represent a whole lot more than just a little sugar and flour.

Recipe yields 1 1/2 dozen

Ingredients

Cookie

  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam

Icing

  • 1/2 cup icing sugar
  • 3/4 tsp almond extract
  • 2 tsp milk

Method

Preheat oven to 350˚F. In a medium bowl, cream together butter and white sugar until smooth.

Add your almond extract, and then mix in flour until the dough comes together.

It is still quite crumbly but will stick together once you form your cookies.

Roll the dough into 1 1/2 inch balls, and place them onto 2 ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger.

This actually took me longer than I expected, because the dough kept cracking and coming apart, and then I had to re-roll a lot of them and kind of hold them together while making the hole. So you want to make sure you really roll the dough well before making your holes. Now fill the holes with as much raspberry jam as you can fit without overflowing.

Bake for 16 – 18 minutes in your preheated oven, or until lightly browned. Don’t let them get too brown or they’ll be dry. Let them cool for about a minute on the cookie sheet.

Now, In a medium bowl, mix together the your icing sugar, almond extract, and milk until it’s smooth. The recipe I followed actually said 1 teaspoon of milk which wasn’t nearly enough, so I just added a little extra until it was smooth enough to drizzle.

Now use a spoon and drizzle the icing back and forth lightly over the warm cookies to get nice icing lines across the cookies. You can just do this kind of haphazardly across the cookie sheet and then move your cookies onto a plate. Enjoy!

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