raspberry thumbprint cookies
makes about 45-50 cookies
3 3/4 cups all purpose flour
1 1/3 cups butter, softened
3/4 cup sugar
1/4 cup orange juice
1 egg yolk
NOTE: This makes a LOT of cookies! You can cut this
dough in half, use one half, and freeze the other for
another time.
Cream the butter and sugar together in a bowl. Add the egg yolk and orange juice and combine. Finally mix in the flour until a dough forms.
Shape rounded teaspoonfuls of dough into balls. Place
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.
Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.
1 inch apart on cookie sheets. Press thumb into
centers of cookies, making deep indentations. Bake 10
minutes in 375 ° oven.
Remove from oven, and with 1/3 cup red raspberry
preserves (or whatever flavor you prefer) fill indentations. Bake 6-7 minutes;
immediately remove and cool cookies on racks.
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