We've found the perfect compliment to your summertime tea: Buttery Raspberry Thumbprint Cookies. Open a book, brew up your favorite cup of tea (we recommend Irish Breakfast Tea) and enjoy these bite-sized and beautiful cookies with in-season raspberries and just the right amount of sweetness.
2 sticks softened butter
2/3 cup sugar
1/2 tsp Hazelnut Extract
1/2 tsp Vanilla Extract
2 cups all-purpose flour
1/2 cup raspberry filling (recipe below)
Combine softened butter, sugar, Hazelnut Extract and Vanilla Extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon Raspberry Filling.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
For the Raspberry Filling
We turn to this quick berry filling recipes time and time again. We love it in our Sugar Sanded Toaster Pastries, on a warm biscuit or straight out of the pot on a spoon!
2 cups fresh or frozen raspberries
3/4 cup sugar
1 Tbl cornstarch
1 Tbl water
1 tsp Vanilla Extract
In a pot, mash the raspberries to a fine pulp. Less mashing for chunky jam, and more mashing for smooth jam. Add sugar and stir. In a small bowl, combine cornstarch and water and stir to make a slurry. Add the cornstarch slurry to the raspberries and stir. Bring to a very heavy boil and boil for 1 minute. Reduce the heat to a simmer and stir every 30 seconds for a total of six minutes. Add the Vanilla Extract. Press through a sieve to remove seeds (optional). Pour into a container and allow to cool.
What's your favorite teatime snack? Let us know in the comments!