Raw-Sugar Thumbprint Cookies – These beautiful and festive Cookies are made with just 3 ingredients including raw-sugar, butter and flour. Jelly, too!
Soooo, you know how I complained the other day about this being a tough week?! WELL.
…imagine smoke coming out of my nostrils…
The week kinda got worse.
Yesterday, Diethood decided to take a break and go offline for HOURS!
OH, the pain!!
I was all like, ‘come on Diethood, get to work! We got this, boo!’ And she was all like, ‘here’s a 404 Error for you AND a 503 Error for the rest! Booyah!’
Ugh. She’s finally back up and running. If you see/have any issues, please, please let me know!
BUT, it’s FRIDAY! YAY for us! Me, especially! 😉
How about some cookies? There’s no time like…NOW! ‘Tis the Season!
These particular thumbprint cookies are the kind that disappear so quickly that even after the third batch, you couldn’t get to them fast enough to take a picture.
For that reason, I baked THIS batch at 11 pm. Take that, cookie thieves!
The idea for the cookies came from my dad, of all people. Years ago he got into raw-sugar and dreamed up a raw-sugar-cookie for ME to make. Minus the butter and with margarine.
Yah… he likes the marg better. So weird.
There’s a really great reason why these disappear so fast. They are delightful, absolutely beautiful and they literally melt in your mouth.
There’s also a bite of that crunchy sugar topping paired with the sweetness of your favorite jam.
If your instincts tell you to add a bit of bourbon to the dough, take it from me and just do a shot.
I’m telling you, these belong on your Cookie Tray. Or Cake Stand. On the mantel.
- 2-1/2 sticks (20 tablespoons) butter, softened
- 1/3 cup raw sugar , plus more for rolling
- 2-1/2 cups all-purpose flour
- raspberry and orange jelly
Combine butter and sugar in your mixer's bowl.
With the paddle attachment on, beat the mixture until creamy; about 10 to 15 seconds.
Gradually add the flour and mix until well combined.
Wrap dough in plastic wrap or place it in a ziploc bag and refrigerate until firm. You can also put it in the freezer for 20 minutes.
Preheat oven to 275.
Remove dough from fridge.
Pinch off dough and roll into 1-inch balls. I use a kitchen scale and pinch off 1/2-ounce for each cookie.
Roll each ball in raw sugar.
Place cookies on an ungreased baking sheet, 2-inches apart.
Using a drinking glass, slightly flatten each cookie-ball.
With your thumb, make an indentation in the center of the cookies.
Bake for 42 to 45 minutes, or until golden in color.
Remove from oven and let stand 1 minute.
Transfer to cooling racks; let cool.
Drop 1/4 teaspoon of jam into each indentation.
Store cookies covered at room temperature for 3 days.
Stored in an airtight container, you can also freeze them for up to 2 to 3 months