New recipes

Raspberry Jam Dot Cookies

Raspberry Jam Dot Cookies


  • 1 Cup almond flour
  • 1 1/2 Cup oat flour
  • 2 Tablespoons ground flax
  • 1/8 Teaspoon salt
  • 1/3 Cup coconut oil, liquified
  • 1/2 Cup maple syrup
  • 1 Teaspoon vanilla extract
  • 1/2 Cup fruit-sweetened raspberry jam


Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

Whisk together almond flour, oat flour, flax, and sea salt in a large bowl. In a small bowl whisk coconut oil, maple syrup, and vanilla.

Add liquid ingredients to dry, and stir with a wooden spoon until combined. Roll dough into tablespoon-sized balls and arrange them evenly on baking
sheets. Flatten the balls and use your thumb to press a "dot" into the center of each cookie. Fill each well with ½-1 teaspoon of jam. Bake for 12-15 minutes. Let cool.

Nutritional Facts


Calories Per Serving237

Folate equivalent (total)6µg1%

Riboflavin (B2)0.2mg11.4%

Jam Dot Cookies

Preheat oven to 350 °F. Place walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Lightly brush 3 baking sheets with oil or line with parchment paper set aside.

Meanwhile, put Oats in food processor and pulse on/off 6 times. Add rice flour, salt, cinnamon, allspice and nutmeg and process to blend. Scrape down sides of bowl with rubber spatula, pulse 2 more times to thoroughly combine. Transfer mixture to large bowl.

While walnuts are still warm, grind them to a paste in food processor. Add oil, rice syrup, maple syrup and vanilla and process until blended and smooth. Add mixture to dry ingredients and mix until just blended. (Dough will be sticky.)

Scoop out heaping teaspoonfuls of dough. Roll into balls and flatten to form cookies about 1 3/4 inches in diameter. (It’s helpful to dip hands and utensils in water when working with this sticky dough.) With your thumb, make a deep indentation in center of each cookie. Fill each indentation with about 1/4 teaspoon fruit preserves. Place cookies on prepared baking sheets, spacing about 2 inches apart. Bake until bottoms are lightly browned, about 10 minutes. Transfer cookies to wire racks to cool.

Raspberry Walnut Butter Cookies

In a bowl, whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture just until a dough forms. Wrap dough in plastic and chill until firm, about 1 hour.

Preheat the oven to 350 degrees with racks in the top and bottom thirds. Line 2 large baking sheets with parchment paper. Pinch off heaping teaspoon-size balls of dough and roll into balls. Place balls on the prepared baking sheets, about 2 inches apart and flatten slightly with the palm of your hand. Bake them until they are puffed, but not browned, about 8 minutes.

Remove baking sheets from oven and carefully make a small crater in the middle of each cookie using a teaspoon-size measuring spoon. Fill each crater with 1/4 to 1/2 teaspoon jam and some walnuts in the preserves. Bake the cookies until they are golden brown on the bottom and edges, about 8 minutes more. Cool the cookies on the baking sheets for 5 minutes, then transfer them to racks and cool completely. Store in air tight container at room temperature.

Healing doesn&rsquot mean that you can&rsquot enjoy a sweet treat when you need one! The Raspberry Thumbprint Cookies I am sharing with you today are delicious and have none of the harmful ingredients often found in some store-bought kinds. The bright pop of raspberry jam nestled in a rich, nutty dough makes these gorgeous cookies a wonderful treat for yourself, to share with friends or family, or pack into your children's school lunchboxes. This Raspberry Thumbprint Cookies recipe comes straight out of my new book Thyroid Healing.

Raspberry Thumbprint Cookies

The two star ingredients that address the undiscovered cause of thyroid problems in this delicious recipe are the raspberries and sesame seeds.

Raspberries are a great full-body detoxifying food, rich in antioxidants that specifically help remove byproduct and toxic debris created by the invader that causes thyroid problems. Raspberries also tend to bind onto and remove impurities delivered to the intestinal tract by a liver burdened by this invader.

Sesame seeds and tahini strengthen the central nervous system while providing amino acids such as tyrosine and lysine in highly bioavailable trace forms that easily enter and uptake into the thyroid to improve the gland&rsquos function and suppress the invader

  • 1 cup plus 2 tablespoons almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup tahini
  • ½ cup coconut sugar or maple sugar
  • ½ teaspoon alcohol-free vanilla extract
  • ½ cup white sesame seeds
  • ½ cup raspberry jam (see Tips, below)

Preheat the oven to 350°F. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside.

Process together the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined. Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.

Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.

Remove the cookies from the oven and fill each one with 1 teaspoon of raspberry jam. Place the cookies on a wire rack to cool.

* If using store-bought jam for filling, make sure to look for a clean one with no added harmful ingredients or preservatives. &bull

* To make a homemade raspberry filling, mash fresh, ripe raspberries (or frozen raspberries that have been thawed) with raw honey or maple syrup until desired consistency is reached.

Find more recipes and learn how to restore your thyroid my new book Thyroid Healing

This item posted: 27-Sep-2017

Anthony William, Inc. - Disclaimer for Medical Medium Blog

Recipe Summary

  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • ½ cup white sugar
  • ½ cup confectioners' sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup seedless raspberry jam
  • 1 cup white chocolate chips
  • 2 tablespoons red sugar sprinkles, or as desired

Beat butter and shortening together in a bowl with an electric mixer until smooth add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.

Preheat oven to 375 degrees F (190 degrees C).

Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.

Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.

Place white chocolate chips in a microwave-safe bowl cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag drizzle white chocolate over cookies. Sprinkle with red sugar.

Print Friendly Recipe

These raspberry ribbon cookies are one of my husband's favorite Christmas cookies. The rich, buttery cookies are filled with seedless raspberry jam, but you can substitute your favorite flavor if you prefer.

  • Author: Laurie Neverman
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 5 dozen cookies 1 x
  • Category: dessert


1 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup seedless raspberry jam

1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract


Preheat oven to 350℉ degrees.

In a large bowl, cream together butter and sugar. Blend in egg and vanilla.

In a medium bowl, mix together flour, baking powder and salt. Gradually add dry ingredients slowly into creamed mixture, until well blended. Divide dough into four equal portions and chill for 30 minutes.

Baking, Filling and Icing

Shape each hunk of dough into a 10 inch long by 2 1/2 inch wide log. Place 2 inches apart on well greased or lined with parchment paper.

Make a 1/2 in depression down the center of each log. Bake for 10 minutes, or until soft set. (Air bake pans may take a bit longer.)

While cookies are baking, place the jam into a plastic zipper bag with about 1/8″ cut off one corner. You can also use a pastry bag with a #4 or #5 round tip. This makes it much easier to put the “ribbon” in the raspberry ribbon cookies.

Remove pan from oven, deepen the depression in each log, if needed. (The dough rises during baking.) You can use a chopstick or wooden spoon handle for this.

Using the baggie or pastry bag, squirt the jam into the depression. If you have all four logs baking at once, it's easier to divide the jam evenly.

Return pan to oven and bake 10-15 minutes longer or until lightly browned. Cool for two minutes. Remove to a cutting board.

(If you've used parchment paper, just slide the paper onto the board. It'll make cleanup much easier.) Cut into 3/4 in slices.

In a small bowl, combine glaze ingredients until smooth. Drizzle sugar glaze over warm cookies. Cool completely on wire racks. Yields about five dozen cookies.


Store your raspberry ribbon cookies in a sealed container at room temperature. They'll keep in good condition for about a week with cool room temps.

If you need to stack the cookies, use a layer of wax paper between layers. This will help to keep the cookies from sticking together.

Freeze the cookies for longer storage. They're best if used within a month or so, even with freezing.

If you use a low sugar jam, it may spread out more during baking than a full sugar jam.

Keywords: Christmas cookies, jam filled cookies, holiday recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

More Holiday Recipes

In addition to raspberry ribbon cookies, we have have several other Christmas cookies and treats on the site, including:

There are also holiday drinks, such as:

What's your “must have” treat during the holiday season? Maybe there's a recipe you'd like to try? Leave a comment below to share your thoughts (or recipes).

Recipe Summary

  • 24 tablespoons (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 3 1/4 cups all-purpose flour (spooned and leveled)
  • 3/4 cup jam (any type)

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.

Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.

Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

Frequently Asked Questions

Can I Freeze Thumbprint Cookies?

I don&rsquot recommend freezing the cookies even though they are filled with jam.

After baking, the jam dries up so there is no need to free the cookies in the refrigerator.

The cookies can be stored in an air-tight container, for up to a week. They stay fresh at room temperature and keep well in the kitchen pantry or cabinet.

Recipe Summary

  • ⅓ cup granulated sugar
  • 5 tablespoons butter or stick margarine, softened
  • 1 ½ teaspoons vanilla extract
  • 1 large egg white
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • Cooking spray
  • ⅓ cup raspberry or apricot preserves
  • ½ cup powdered sugar
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon almond or vanilla extract

Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes). Add 1 1/2 teaspoons vanilla and egg white beat well. Lightly spoon flour into a dry measuring cup level with a knife. Combine flour, cornstarch, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray. Form a 1/2-inch-deep indentation down the length of each log using an index finger or end of a wooden spoon. Spoon preserves into the center. Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Combine powdered sugar, lemon juice, and almond extract stir well with a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes separate slices. Transfer slices to wire racks. Cool completely.


    • 2 1/2 cups all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 3/4 cup sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1/2 cup jam such as raspberry, strawberry, or apricot
    • Confectioners' sugar for dusting
  1. Special Equipment
    • 2 large baking sheets parchment paper small pestle

Soft-Baked Zingy Raspberry Jam Cookies with Homemade Raspberry Sugar

It’s been a bad week for baking. Or at least it was for me! Remember that apple pie that looked absolutely perfect but turned out to be a pie dish full of apple soup? Yeah, that one was bad. Edible – the flavors were definitely there! – but unless you like your apple pie in soup form, not ideal. I like to be able to eat my apple pie with a fork.

Barely recovered from the apple pie disaster, I tried my hand at a gorgeous, tempting strawberry cake. A few days ago, one of my readers left me a comment, saying that she would love to try my Strawberry and Rhubarb Pie with Mascarpone Cream and that she had just posted a recipe for a simple strawberry cake on her own blog. Naturally, I was intrigued. I mean, she mentioned ‘strawberries’ and ‘cake’. In one sentence! How could I not be interested.

So I quickly set to work. I know I’m on a pie quest and all, but a girl can’t live off pie alone. I was going to have strawberry cake for dessert!

Well, that was the plan, anyway. I have to admit, I messed around with the recipe a bit (a lot! It’s in my nature to mess things up…) because I didn’t have all the ingredients on hand and because I’m one of those obnoxious bakers who just cannot not change a recipe.

The first strawberry cake I made I had to pull out of the oven after 15 minutes, because it had dramatically risen over the sides of the pan I was using. All the strawberries had sunk to the bottom and the bottom of my oven was covered in a thick layer of vanilla cake.

Whether or not I ate the cake layer straight out of the oven is irrelevant…

But being the positive-minded girl that I am, I tried again, this time tweaking the recipe even more. Sorry, dear reader (Sweet Margo) who sent me the link to that beautiful recipe, but I didn’t have any pudding mix! I promise to stick to your recipe next time!

Anyway, I think the second cake I made could actually have been quite presentable and pretty… if only I had taken it out of the oven in time! That’s right: I burned it. I told you I’ve been having a bad week when it comes to baking! But on the bright side, the parts of the cake that weren’t burned were actually quite delicious and if I hadn’t stuffed my face with the unburned bits, I would probably have made another one and posted about it on the blog.

But for now, let’s talk about cookies…

Cookies that, coincidentally, are perfect for Mother’s Day!

At any rate, I didn’t screw these babies up, which must mean something, right? After so many kitchen disasters. I didn’t even burn them!

In fact, I soft-baked them. Which means that they are deliciously crunchy on the outside, thanks to a generous coating of coarse granulated sugar, and perfectly soft and fluffy in the center! Soft-baked to perfection…

But I’m getting ahead of myself. Let’s start with the dough. There’s jam in it. Raspberry jam. I guess it makes the cookies even softer because of the added sugar. Plus, the jam gives the cookies a deliciously fruity taste. I also added some lemon zest, just to make them a little more zingy and perfect for spring and Mother’s Day… They taste like a sunny spring picnic. To make them even better, I drizzled them with a sweet cream glaze and sprinkled them with some homemade raspberry sugar after baking.

Just look at that raspberry sugar! It’s sparkly!

And it’s sooooo easy to make. Just stir some sugar and raspberry juice together, scatter the wet sugar onto a baking sheet and bake in a 50°C/120°F until dry. That’s it. No trouble at all! And the result is amazing!

It’s shockingly pink, it smells beautifully of fresh raspberries and has a subtle raspberry flavor. Just enough to give these zingy raspberry jam cookies an extra raspberry kick!

And a sense of elegance. Don’t you think the sparkling sugar makes these cookies a lot prettier?

I’m usually not really into sparkly, glittery things (I’m a weird girl, I know…) but these cookies are just irresistible!

So whip these up for Mother’s Day!

Oh, and if you are also interested in whipping up some simple strawberry cake, take a look at Sweet Margo’s recipe!