Raspberry Thumbprint Cookies

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  • Prep time icon Prep Time: 30 minutes
  • Cook time icon Cook Time: 20 minutes


  • 3 cups all-purpose flour
  • ½ tsp. salt
  • 12 oz. (4 sticks) unsalted butter
  • 1½ cups walnuts, toasted and finely ground
  • 1 cup confectioners sugar
  • 2 tsp. Sauer's Pure Vanilla Extract
  • ½ cup raspberry jam or preserves


1. Preheat the oven to 350°F.

2. Whisk the flour and salt in a medium bowl.

3. In a large bowl using a hand mixer, beat the butter and walnuts on medium speed until soft and light, about 2-3 minutes. Beat in the confectioners sugar and vanilla until combined. Scrape the bowl with a rubber spatula.

4. Slowly add the flour mixture to the butter mixture, beating on low speed until incorporated, about 30 seconds.

5. Roll the dough into 1¼-inch balls, and place them about 2 inches apart on ungreased cookie sheets. Press your thumb into the middle of each dough ball to create a well for the jam. Spoon about ½ tsp. of jam into each.

6. Bake 18-20 minutes, until the cookies are golden brown. Makes about 48 cookies.