Raspberry Orange Thumbprint Cookies with Chocolate Drizzle

Raspberry Orange Thumbprint Cookies with Chocolate Drizzle. A differently delicious twist on a cookie classic.

Raspberry Orange Thumbprint Cookies

We always made thumbprint cookies as a kid when I was growing up, filled with jams, jellies, even chocolate.

I liked trying to make the thumbprint hole as large as I could. That was in order to fit in as much jam as the cookie could hold without spilling over the side when baking.

This Raspberry Orange Thumbprint Cookie recipe tries to do exactly that. I recommend that you bake just a few at a time at first to perfect your technique before baking the whole batch.

This is a fun cookie to make with the kids too.  They are delicious as they are but if you want to drizzle or pipe some melted chocolate on top that’s perfectly okay too.

Raspberry Orange Thumbprint Cookies

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

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Raspberry Orange Thumbprint Cookies

Prep Time: 25 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 1 hour

Raspberry Orange Thumbprint Cookies with Chocolate Drizzle. A differently delicious twist on a cookie classic.

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Ingredients

• 2 1/4 cups flour1 teaspoon baking powder1/4 teaspoon salt
• 1 cup butter
• 2/3 cup sugar
• 2 egg yolks
• 1 tsp finely minced orange zest
• 1 tbsp orange juice1
• tsp vanilla extract 
• 1/2 cup raspberry jam (approximately)

Instructions

1. Sift together the flour, baking powder and salt and set aside.
2. Cream the butter and sugar well, until light and fluffy.
3. Beat in the egg yolks.
4. Add the orange zest, juice and vanilla extract.
5. Fold in dry ingredients until a soft dough forms. Wrap in plastic and chill the dough for about a half hour before rolling into about 1 1/4 inch balls.
6. Place the balls on a parchment lined baking sheet about 2 inches apart.
7. Using your thumb or the handle end of a wooden spoon, gently make an indentation in the middle of each ball of dough, roughly about half the diameter of the cookie and about 1/2 inch deep.
8. Fill these indentations with about 1/2 tsp jam.
9. Chill the cookies for about 20 minutes before baking in a 350 degree F for about 15-20 minutes or until they brown at the bottom edges.
10. Cool on the cookie sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
11. These are delicious as they are or to make them extra special , drizzle with melted chocolate after they have cooled completely.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  HIC Harold Import Mrs. Anderson's Professional Half Sheet Baking and Cooling Rack, Heavyweight Chrome, 16.5-Inch by 11.75-Inch, Silver
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 91Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 29mgSodium 333mgCarbohydrates 8gFiber 0gSugar 7gProtein 0g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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