Hands holding fresh raspberries.
Recipes

Kelly Way Gardens Raspberry Thumbprint Cookies

These classic raspberry thumbprint cookies pair a soft, buttery dough with a raspberry jam that highlights the fresh, seasonal character of berries in our Kelly Way Gardens. Lightly sweet with a hint of lemon and vanilla, each cookie is hand-shaped and baked until just golden. The results are bright, nostalgic, and fresh. 

Prep Time

25 mins

Cook Time

11 mins / batch

Serves

~30

Ingredients

Cookie IngredientsRaspberry Jam Ingredients
0.75 lbs (~ 2 ¾ cups) All Purpose Flour 2 lbs Fresh Raspberries
1 tsp Baking Powder2 lbs Sugar
1 tsp Salt20 Grams Pectin
1 Cup Butter 
½ Cup Sugar 
2 Egg Yolks 
½ Tbsp Lemon Juice 
½ Tbsp Vanilla Extract 

Method for Raspberry Jam

Combine all ingredients in a saucepan over medium-low heat, stirring gently as the raspberries break down and release their juices. Let the mixture simmer for 10 to 15 minutes, stirring occasionally until thickened. Remove from heat and allow to cool completely, where it will continue to set.

Method for Cookies

Mix flour, baking powder, and salt together. In a separate bowl, cream butter and sugar together. Add egg yolks, lemon juice, and vanilla. Stir in dry ingredients. Make small balls (~ ½ oz) and lightly push the top down with your thumb. Add a small spoonful of jam to the thumbprint. Bake at 350°F for 11 minutes until lightly golden.