Raspberry Chia Jam Thumprint Cookies
My husband has one type of cookie he goes for everytime. Cookies filled with jam. Linzer tarts, jam filled italian cookies and the Jam thumbprint. I haven't made jam cookies in a while since Jam is one of the high sugar items my son's doctor told us was a no no. But when my husband starting buying bags of Pepperidge Farm cookies and eating them in hiding, I knew I needed to make him the real thing. Though I usually have to make them with a bit of a twist. These Raspberry Chia Jam Thumbprint cookies, are sweet and buttery with a hint of pistachio. But with less sugar and no pectin, they are a bit healthier than your typical thumbprint cookie.
I think the key to a good thumbprint cookie is butter, butter, butter. Which is where this recipe starts! 2 sticks of butter gets creamed with a but of powdered sugar. What drew me to this recipe is the small amount of sugar in the cookie itself and the fact that it uses powdered sugar gives the cookie a lighter texture. It's basically a really good shortbread filled with jam. I'm drooling just thinking about this cookie.
Once the butter and sugar are light and fluffy, add vanilla, salt, flour and ground pistachios. I'm a bit obsessed with pistachio at the moment. It goes so well with raspberry and well, butter. Plus the tinge of green it gives desserts is just fun.
Once the dough comes together, it needs to chill for about an hour before being formed.
Then comes the Chia Jam. My son hasn't had jam in about a year. It was on the list of sugary things the doctor said wasn't good for him. So I've been looking for an alternative for awhile. We've tried sugar free jam, which he liked, but I still felt had a bad aftertaste. This is a great way to make a thick jam without a ton of sugar and pectin. So I thought if it can work as a jam, why not in a jam cookie? Also it is ridiculously simple to make! Boil Raspberries, water and a bit of sugar in a pot. Add Chia seeds and cook for a bit more and you have chia jam. Ready for sandwiches, english muffins or Jam cookies!
These cookies are buttery, light, and bursting with raspberry flavor. The best part is that this recipe is low in sugar but still just as sweet!
Raspberry Chia Jam Thumbprint Cookies
*adaped from Chew Out Loud's Buttery Jam Thumbprint cookies
For the Jam:
- 12oz frozen raspberries
- 2tbsp water
- 3 tsp sugar
- 3 tbsp chia seeds
- 1/2 tsp vanilla
For the Cookie:
- 1 cup (2 sticks) unsalted butter, room temperature (not too soft)
- ½ cup confectioners' (powdered) sugar
- 2 teaspoons pure vanilla extract
- ⅛ tsp table salt
- 1 1/2 cups all purpose flour
- 1/2 ground pistachios
- Chia Jam
- Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes.
- Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour and ground pistachios until just combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
- Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with finger, making a deep well in the middle - i used the back of a teaspoon measure.
- Fill cookie centers generously with chia jam.
- Bake 20 minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
- When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.