Gluten Free | Vegetarian
+ sugar + unsalted butter + egg + milk + vanilla + flour + baking powder + baking soda + raspberry preserves/jam
In a mixing bowl, cream together the sugar and butter until light and fluffy. Add the egg, milk and vanilla, mix together.
Add the flour, baking powder, and baking soda to the mixing bowl. Stir or mix on low speed until a creamy dough forms.
Place the dough in the refrigerator and chill for 1-2 hours. Remove dough from the fridge and scoop out dough, roll between palms of hands, place on baking sheet.
Press your thumb into the middle of the cookie to make a well. Fill well with raspberry preserves, about one teaspoon per cookie.
Bake for 10-12 minutes or lightly golden brown on the edges and bottom.
These raspberry thumbprint cookies are a classic Christmas treat that features buttery shortbread dough and sweet raspberry jam center.
A delicious Holiday dessert that's gluten-free!