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Raspberry Thumbprints

Recipe by: Brandt Young @dads.table


  • 2 sticks butter

  • 1 and .5 teaspoon vanilla extract

  • 3/4 cup powdered sugar

  • 2 cups flour

  • raspberry preserves


  1. Bring the butter to room temp

  2. Preheat oven to 350 degrees, and move the rack to the highest position.

  3. Cream together the vanilla and butter, then incorporate the powdered sugar. Once it is well mixed, add the flour and stir until you have a smooth mixture

  4. Roll the dough into balls that are 1 inch in diameter. Place the balls on a cookie sheet about 2 inches apart. Press your thumb into the center of each cookie, making a pocket. (Do not press all the way through the ball, though!) Spoon the filling into the top of the pocket, don’t over flow

  5. Bake on the high rack for 12 minutes, or until just barely starting to brown at the edges.

  6. Remove from the oven and let cool for a few minutes before you remove them and hopefully if all went well eat them all.


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