Name: Buttery Raspberry Thumbprint Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 30 Portionen
Ingredients: 1 cup confectioners' sugar; 2 tablespoons evaporated milk; 0.5 teaspoon vanilla extract; 1 cup butter, softened; 0.5 cup white sugar; 1 piece egg; 1 teaspoon vanilla extract; 2.25 cups all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup raspberry jam

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Buttery Raspberry Thumbprint Cookies is ready in 1 h and yields 30 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These raspberry thumbprint cookies are a delightful treat, perfect for the holiday season or any special occasion. The buttery, melt-in-your-mouth texture combined with the sweet-tart raspberry jam creates a wonderful flavor balance. I've been making these for years, and they're always a hit! The recipe is easy to follow, and the Thermomix® makes the dough preparation a breeze. These cookies are ideal for sharing with friends and family, or simply enjoying with a cup of tea. They're also great for gifting!

Ingredients (11 ingredients)

Preparation (8 steps)

Prepare the oven and baking sheet

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. This step is done outside of the Thermomix.

Prepare the confectioner's sugar glaze

Thermomix® Setting

10 sec/Speed 3

Add 1 cup confectioners' sugar, 2 tablespoons evaporated milk, and ½ teaspoon vanilla extract to the mixing bowl. Mix 10 Sec./Stufe 3 until well combined. Set aside.

Cream butter and sugar

Thermomix® Setting

20 sec/Speed 4

Add 1 cup softened butter and ½ cup white sugar to the mixing bowl. Mix 20 Sec./Stufe 4 until smooth.

Add egg and vanilla

Thermomix® Setting

10 sec/Speed 3

Add 1 egg and 1 teaspoon vanilla extract to the mixing bowl. Mix 10 Sec./Stufe 3 until combined.

Combine dry ingredients

Thermomix® Setting

20 sec/Speed 4

Add 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt to the mixing bowl. Mix 20 Sec./Stufe 4 until just combined. Scrape down the sides of the bowl with a spatula if needed.

Shape the cookies

Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie. This step is done outside of the Thermomix.

Bake the cookies

Bake in preheated oven for 10 minutes. Remove from oven and fill depressions with ½ cup raspberry jam. Continue to bake until lightly browned, 10 to 15 minutes longer. This step is done outside of the Thermomix.

Cool and glaze

Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely. This step is done outside of the Thermomix.