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Raspberry Rose Thumbprint Cookies

Raspberry Rose Thumbprint Cookies

Course Dessert, Snack
Cuisine German
Keyword Rose Cookies, Thumbrpint Cookies, Valentine's Cookies, Valentine's Recipes
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

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

  1. Beat butter and sugar together on medium-high speed until light and fluffy., about 3 minutes.

  2. Mix in egg yolk and rose water. Scrape down the sides to make sure everything is well combined.

  3. Turn the mixer speed down to low and gradually add the flour.

  4. Add the crushed rose petals and mix until just combined.
  5. Wrap the dough in plastic cling film and refrigerate for 30 minutes.
  6. Preheat oven to 325 Degrees F. Line a baking sheet with parchment paper.
  7. Roll into balls. Flatten out each ball on the prepared baking sheet. Make an impression in the center with your thumb.
  8. Bake for 10 minutes.
  9. 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.
  10. Transfer to a wire rack to cool completely
  11. When cooled, fill a pastry bag with raspberry jam and pipe it into the indent in each cookie.
    Raspberry Rose Thumbprint Cookies
  12. 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.
  13. Plate & serve