Christmas is my favorite holiday because it’s officially cookie baking season! One of my favorite cookies I make every year is my raspberry shortbread thumbprint cookies. Who doesn’t love butter and sugar? The perfect combination for any sweet treat! My favorite fillings are raspberry jam and Trader Joe’s pumpkin butter topped with nuts and melted white chocolate. I’ve used caramel, chocolate, lemon curd, apricot jam, Hershey’s Kisses for the fillings and never had any problems using this cookie dough.
My shortbread thumbprint cookies are tender, buttery and has the right amount of sweetness. The key ingredient in any cookie for a soft and tender consistency is cornstarch. Yes, cornstarch! I’m not sure of the scientific reasoning but trust me it works and I always get compliments on how tender and soft my cookies are. Make sure your butter, egg and milk are at room temperature. This helps the creaming process and also creates an emulsion which traps air creating an airy and fluffy cookie. Don’t worry, this cookie dough recipe does not need to be chilled before baking. Enjoy!
- 1 cup butter (2 sticks), room temperature
- 1 egg yolk, room temperature
- ⅔ cup sugar
- 1 tsp almond extract
- 1 /2 tsp vanilla extract
- 2 cups flour
- ¼ cup cornstarch
- 2 tbs milk
- ⅛ tsp salt
- ¼ cup white chocolate
- Additional milk to brush the cookie
- Raspberry jam
- Optional nuts
- Cream butter and sugar until pale in color.
- Add egg yolk and mix until incorporated.
- Add almond and vanilla extract and mix.
- In a separate bowl, sift flour, cornstarch and salt.
- Add the dry ingredients and mix. Make sure not to over mix.
- Then add milk and give it a quick mix.
- Use a mini ice cream scooper or melon scooper and roll cookie dough balls.
- Use a teaspoon to make the an indentation like a thumbprint for the raspberry jam.
- Brush cookie dough with extra milk.
- Fill in the raspberry jam filling.
- Bake cookies for 13-15 minutes depending on oven. If you use two cookie trays, please make sure to turn trays half way through baking time.
- Microwave white chocolate in 30 seconds interval until it melts. Mine took 1 minute.
- Allow cookies to cool and drizzle with melted white chocolate.
