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Patti's Raspberry Jam Shortbread Cookies


 

Happy Tuesday all. I hope you all had a wonderful weekend filled with family time and making memories. That’s’ what it’s all about in my books.


The recipe I am sharing with you today is a perfect recipe to do with family during Christmas season, especially the grandkids. My grandkids love these cookies and love to put their thumbs in the dough. No better memories made than those in the kitchen baking cookies.


So as you may have guessed by now, todays recipe is Patti’s Raspberry Jam shortbread cookies. Better known as thumb cookies.


Now of course you can use any jam you wish. I am just partial to the flavor of Patti’s raspberry jam. The raspberry and the shortbread just blend together so well.


So you will need, 2 sticks unsalted butter (softened), 2/3 cup granulated sugar, plus 2 tablespoons to roll the cookies in, 2 large egg yolks, 1 teaspoon pure vanilla extract, ¼ tsp salt and 2 1/3 cups all purpose flour and your choice of jam.


Preheat oven to 350 degrees, line 2 large cookie sheets with parchment paper.


In a large bowl, blend using hand mixer, butter and sugar until completely blended. Add egg yolks, vanilla, and salt. Blend well. Then add your flour. Dough will be a little crumbly at first but will smooth out as you continue to blend.


Using 1 TBSP of dough mixture roll into balls and place on parchment paper. Now you or the grandkids can now press your thumb in center of the dough ball to make indention. Fill indentions with ½ teaspoon of jam. Place in oven and bake for 12 to 14 minutes. Remove from oven and let cool.


The kids are so anxious to eat these coolies they never want to wait for them to cool, but make sure they have cooled sufficiently before eating as the jam is extremely hot. I hope you enjoy this recipe and have fun making the cookies and the memories.


Until Next Time,


Bev




 







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