Raspberry Spelt Thumbprint Cookies

These raspberry spelt thumbprint cookies are an irresistible combination of crunchy, soft, sweet and tart.

Raspberry Spelt Thumbprint Cookies

Thumbprint cookies are one of my favourites to make. I’ve mentioned before that there’s something deliciously therapeutic about squishing warm, malleable cookie dough.

Before this recipe, I’d always used my thumb to make the indentation (duh! thumb-print cookies) but because you need to make the hole when the cookies are straight out of the oven, you run the risk of ending up with third degree burns. Ouch.

Raspberry Spelt Thumbprint Cookies

This time around, I was going to use a small spoon when I noticed one of my plastic teaspoon measures – the size was perfect, the hole completely round (unlike your thumb print) and absolute no damage to your stumpiest digit.

And you know what, because I could take my time pushing down into the dough to make the hole, the therapy factor was multiplied. I’m suddenly aware of how odd I probably sound, so ahem. Moving swiftly on……

Raspberry Spelt Thumbprint Cookies

The other great thing about thumbprint cookies is that you can fill the hole with anything. Jam, chocolate, caramel (healthy), caramel (not so healthy). You name it. This time around I used milk and icing sugar to make a simple frosting and filled those bad boys up.

The cookie is pretty tall with a crispy outside and softer middle and combined with the tart raspberry and sweet icing, you’ve got a taste explosion going on, right there.

Raspberry Spelt Thumbprint Cookies

Raspberry Spelt Thumbprint Cookies
Ingredients
Cookies:
  • 75g (3/4 cup) icing sugar
  • 170g (3/4 cup) butter (softened)
  • 1 teaspoon vanilla extract
  • 240g (2 cups) spelt flour
  • 70g (1/2 cup) frozen raspberries
Filling:
  • icing sugar
  • milk
Instructions
  1. Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with grease-proof paper.

  2. Beat the sugar and butter together for several minutes until light and fluffy (I used my food processor). Add the vanilla extract and beat quickly again. 

  3. Add the flour and continue to work until the mixture pulls together as a sticky dough.  Crush or break the raspberries and stir into the dough.

  4. Scoop out balls of around 2 tablespoons and roll them quickly in your hands (it's messy, be warned). Place them on the prepared tray, leaving a little space in between them (although they don't spread out much).

  5. Bake for around 18-20 minutes until the edges are golden brown.  Remove from the oven and using your thumb, the back of a spoon or teaspoon measure (see above), gently push down to make holes in the cookies.

  6. To make the frosting: combine as much icing sugar and milk to make enough to fill every cookie. Start off with around four tablespoons of icing sugar and a little milk (gradually add a touch at a time). Spoon into the cookies. Enjoy!

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