Classic Thumbprint Cookies with Les Confitures de Raphael Jam

Raspberry Peanut Butter and Jelly Cookies



Black Fig Jam



1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup Les Confitures de Raphael Jam, any flavor

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats.
2. Whisk the flour, baking powder and salt together in a bowl.
3. In another bowl, whip the butter and the sugar with a hand held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
4. Scoop the dough into 1 inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill each indentation with about 3/4 teaspoon jam.
5. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.

2 thoughts on “Classic Thumbprint Cookies with Les Confitures de Raphael Jam

  1. Well, I made exatelly like the recipe and they was very hard. I do not kknow what I could had made wrong. (Sorry my bad English…)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s