Raspberry-Rosemary Thumbprint Cookies
Serves: approximately 66
 
Ingredients
  • 2 1⁄4 cups all-purpose flour
  • 2 teaspoons finely minced fresh rosemary
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 2⁄3 cup granulated sugar
  • 2 large egg yolks
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 cup raspberry preserves
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, rosemary, baking powder, and salt.
  3. In a large mixing bowl, beat together butter and sugar with a mixer at medium speed until light and creamy. Beat in egg yolks and vanilla extract until combined. Gradually beat in flour mixture until a dough forms. Refrigerate dough for 10 to 12 minutes.
  4. Using a levered 2-teaspoon scoop, portion dough. Roll each dough portion between palms to create a round ball. Place dough balls 2 inches apart on prepared baking sheets. Using a floured finger or the back of a rounded measuring spoon, make a depression in the center of each dough ball. Refrigerate for 10 minutes.
  5. Bake until light golden brown, 10 to 13 minutes. Lightly press down centers of cookies again after baking. Transfer cookies to a wire cooling rack, and let cool completely*.
  6. Just before serving, gently warm raspberry preserves and fill centers of cookie.
Notes
*At this point, cookies can be stored in an airtight container with layers separated by wax paper and frozen for up to 2 weeks. Let thaw completely before filling with raspberry preserves.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-rosemary-thumbprint-cookies/