I don’t remember where I even heard about The Great Food Blogger Cookie Swap, but I remember thinking, “How cool!”.
The rules were simple: you would be given 3 names of food bloggers and you were to send them each a dozen cookies. One recipe, 3 recipients. In return, you would get a dozen cookies from 3 different food bloggers – giving you 3 new cookies to sample! Then you had to write a blog post about it. So here I am. ;)
I chose to send Raspberry Shortbread Thumbprint Cookies. These are simple, delicious, and always a crowd-pleaser.
My packages went to Food Mamma, Savour Sisters, and A Sweet Baker. In return, I got Chocolate Gingerbread cookies from Warm Vanilla Sugar, Chocolate Pecan Chunk Shortbread cookies from The Goodie Girl, and Gingerbread Biscotti from Sweet Twist of Fate.
This was so much fun, even if I barely made the deadline!
So without further ado, here are Raspberry Shortbread Thumbprint Cookies!
Thanks to Missi for the recipe.
Raspberry Shortbread Thumbprint Cookies (and a food blogger cookie swap!)
Ingredients
- 3/4 cup butter softened
- 1/2 cup white sugar
- 2 egg yolks
- 1 3/4 cup flour
- 1/2 cup raspberry jam
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, cream together butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
- Roll dough into 1 inch balls. Place 2 inches apart onto lightly greased baking sheets. Make a "thumbprint" in the center of each cookie. Fill each hole with jam.
- Bake for 8 to 10 minutes in the preheated oven or until bottoms are golden brown. Cool on wire racks.
6 Comments
Katrina @ Warm Vanilla Sugar
December 12, 2012 at 6:26 pmLoooove the sound of these. Thumbprints are so pretty!
Diane Eder
December 15, 2012 at 9:17 pmMade these cookies. They turned out great and so good. Even Lee liked them. Thanks
Ash
January 13, 2013 at 10:12 amI’m guessing the 1 3/4 cup butter is supposed to be 1 3/4 cup flour? ^^
Anyway, I’ve been looking for a shortbread thumbprint cookie, and this recipe looks yummy. I’m going to have to try them. :)
The Gourmet Housewife
January 13, 2013 at 6:54 pmHi Ash,
Oh goodness – thank you for finding that! I definitely don’t love butter THAT much! Let me know if you get a chance to try them!
Danobegood
February 16, 2014 at 4:07 pmMade these with BRM gluten free pie crust mix as the flour base. Seems like the correct flour alternative with respect to taste, cause these things are simply awesome!
Tabatha
December 22, 2019 at 1:28 amMade these for a cookie swap. They’re tasty. Mine aren’t as pretty as yours but the flavor counts the most! haha! It was simple ingredients and easy to pull together. Thank you!