After tasting these thumbprint cookies, I was so glad to have prepared twice the amount of raspberry jam needed for the birthday cake.
I usually double recipes if I am on a deadline and making a mistake is just not acceptable. Baking a birthday cake is stressful and the last thing I need is to start all over in case something goes wrong. So with that in mind, I doubled everything for the lemon and raspberry birthday cake – knowing that I could always freeze what is left over.
But why freeze when you can prepare something else to make use of it and keep on eating, right? So that’s what I did! Soft, crumbly, melt-in-your-mouth thumbprint cookies with raspberry and apricot jams.
Makes 25 cookies
- 1 cup flour
- 1/2 cup ground hazelnuts (1 cup as whole)
- 4 oz butter, at room temperature
- 1/4 cup sugar
- 1/3 cup raspberry jam
- 1/3 cup apricot jam
- Preheat your oven to 350 F. Line two baking sheets with parchment paper and set aside.
- Cream butter with sugar until light and fluffy (5 minutes).
- Whisk together flour and ground hazelnuts and add to the creamed butter. Mix until well combined.
- Refrigerate the dough for 30 minutes (it will be easier to shape).
- Take a teaspoonful of dough in your hand, form a small ball, press in the center with your finger to make a hole (not all the way) and arrange on baking trays 2 inches apart. (Don’t be tempted to make them bigger than a teaspoonful).
- Bake for 15 minutes, until the edges are slightly colored.
- Let the cookies cool and fill the holes with your favorite jams.