First, I know these Raspberry Rose Thumbprint Cookies do not look like ordinary thumbprint cookies. That’s because I used special thumbprint cutter stamps from Williams & Sonoma to create the design. The stamps come in a set of three shapes. However, the minute I saw the heart-shaped one, I knew I was going to use it for a Valentine’s day cookie design.
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More importantly, it is the taste. This fragrant Rose Water from Nielsen-Massy is the star of the cookie flavor. A whopping tablespoon of this gorgeous elixir is added to the cookie batter. Additionally, throw in some crushed dried rose petals for extra flavor. They look pretty as well.
Giveaway!
I am giving away a bottle of this beautiful Nielsen-Massey Rose Water. Hop on over to this blog’s Facebook page, German Food with a Twist to enter to win. Giveaway ends February 29, 2020. USA entries only.
To finish these Valentine’s cookies off, a smidge of locally made raspberry jam is spooned into the middle. As a result, the combination of raspberry and rose flavors is a perfect Valentine’s Day treat.
For those of you who want to make Valentine’s themed thumbprints, I have two suggestions for making these without the special cutter. Firstly, use a heart cutter to shape the cookie, then use your thumb to create the impression in the middle of the cookie before baking. Secondly, roll two tablespoons of dough into a ball. Then, flatten the ball down on the cookie sheet and place a small heart-shaped cutter in the center. Then, use the handle of a wooden spoon to push the dough down inside the cutter. Consequently, this creates a heart-shaped impression in the middle of the cookie.
ONCE AGAIN! I am giving away a bottle of this beautiful Nielsen-Massey Rose Water. To enter to win, hop on over to this blog’s Facebook page, German Food with a Twist. Like the page. Then, leave a comment on the post about these cookies. The Giveaway ends February 29, 2020. USA entries only.
Raspberry Rose Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 Cup sugar
- 1 egg yolk
- 1 tablespoon rosewater
- 1.5 Cups flour
- 2 tablespoons crushed dried rose petals
- 1/3 cup raspberry jam
Instructions
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Beat butter and sugar together on medium-high speed until light and fluffy., about 3 minutes.
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Mix in egg yolk and rose water. Scrape down the sides to make sure everything is well combined.
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Turn the mixer speed down to low and gradually add the flour.
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Add the crushed rose petals and mix until just combined.
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Wrap the dough in plastic cling film and refrigerate for 30 minutes.
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Preheat oven to 325 Degrees F. Line a baking sheet with parchment paper.
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Roll into balls. Flatten out each ball on the prepared baking sheet. Make an impression in the center with your thumb.
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Bake for 10 minutes.
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If the indents have decreased while baking, while the cookies are warm, gently press the top of the handle of a wooden spoon into the indentation.
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Transfer to a wire rack to cool completely
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When cooled, fill a pastry bag with raspberry jam and pipe it into the indent in each cookie.
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Alternately: roll out the dough on a lightly floured surface and use the cutter of your choice to create shapes. make an impression in the center with your thumb and follow instructions above.
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Plate & serve
Like these Raspberry Rose Thumbprint Cookies? Also, check out some of these other Valentine’s Day inspired cookie recipes:
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