12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies | JavaCupcake.com

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies | JavaCupcake.com

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!


Raspberry Thumbprints
Prep time
Cook time
Serves: 3 dozen cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 1 large egg, separated
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¾ cup finely chopped almonds (or any nut)
  • ½ cup raspberry jam, for filling
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies | JavaCupcake.com

Strawberry Freezer Jam

Strawberry Freezer Jam by JavaCupcake.com

It’s strawberry season and the local fields are ripe for the picking! I’ve been to the patch twice now and have gotten almost 15lbs of strawberries!

The first time I went… all the berries we picked ended up in the belly of my family.

Fresh Picked Strawberries by JavaCupcake.com

And I’m pretty certain that most of those ended up in Matty’s tummy!

Although, he was a big helper at the strawberry field and many of the berries he picked made it into the box!

Baby JavaCupcake likes Strawberries

 Not gonna lie – I’ve never made jam before.  Ever.  I know, I know.  The amount that I use fruit in my baking, you’d think that I would have 100 recipes in my back pocket.


Zero jam recipes.


Since I’ve never done this before, I was kinda scared of the entire canning process.  Sterilizing jars, HOT jars, cooking berries.  Uhm… too many things can go wrong.  So yeah, I decided to make freezer jam.

Strawberry Freezer Jam by JavaCupcake.com

It’s kinda fool-proof.  Which is exactly what I need.

I started with a box of Sure Jell Pectin and read the instruction.  Hmmmmm, it didn’t seem too difficult.  I mean how hard could it be to mess up mashed up berries and a little pectin?  I can do this! Into the basement I went, found all the empty jars I could find and began the process.

I started with 6 1/2 lbs (2.55 kilograms) of fresh picked strawberries which after cleaned made about 12 cups of sliced berries.  All of that made about 15 cups of strawberry freezer jam.  Not too bad for $10 spent at the strawberry field!

Strawberry Freezer Jam by JavaCupcake.com

The recipe I have posted here makes A LOT of strawberry freezer jam.  But, if you want to make a smaller batch, follow the instructions on the inside of the pectin box.

I whipped up a batch of scones to eat the jam on today too… you can find that recipe HERE.

I also found some cute red and white checkered napkins, red ribbon and wooden ladybugs to package the jars up for gifts.  Cost less than $3 for all the supplies to turn them into adorable treats that will make anyone happy!


Strawberry Freezer Jam by JavaCupcake.com

Strawberry Freezer Jam
Serves: About 20 cups of jam
  • 12 cups cleaned and halved (or quartered if they are big) fresh strawberries (I started witih about 6½lbs before they were cleaned and sliced)
  • 2 lemons, zested and juiced
  • 16 cups of granulated sugar
  • 3 cups water
  • 4 boxes of Sure Jell Pectin
  1. Place your cleaned and sliced strawberries in a VERY LARGE bowl.
  2. Using a potato masher, mash the strawberries until no more large pieces of strawberries are left. This should take about 10 minutes of mashing.
  3. Fold in the zest and juice of two lemons. Set aside.
  4. Sterilize your jars. I used the technique in this video tutorial to sterilize my jars. Submerge the jars in water and bring to a boil. Boil for 30 minutes. Remove and set upside down on a clean, dry towel.
  5. While the jars are boiling, measure out exactly 8 cups of strawberry mash and place it in another very large bowl. Put any leftovers in a container with a lid and refrigerate. Use this on ice cream or as a filling for cake... or whatever else you want. Just don't waste it!
  6. Add 16 cups of granulated sugar to the 8 cups of strawberries and mix combine. Let set at least 15 minutes or until the jars are ready.
  7. Once the jars are dry, prepare the pectin. In a medium pot, combine the water and pectin and bring to a boil. Stir constantly. Boil for 1 minute. Stir constantly.
  8. Pour hot pectin over the strawberries and sugar and mix together for 4-5 minutes or until the sugar has dissolved.
  9. Pour into jars leaving ½ inch at the top. The jam will expand during freezing. Place lids on the jars.
  10. Let the jam set out at room temperature for 24 hours.
  11. Store in the refrigerator for up to three weeks or in the freezer for up to a year.

Lemon Raspberry Tart Pie

I have two boxes of left over Nilla Wafers from various parties and events that I needed to use up… plus two lemons.  I wanted to make something different (other than a muffin or cupcake or bread) with this stuff, so I searched the internet for all kinds of inspiration!

I came across a few recipes for pie crusts made with Nilla Wafers, lemon meringue pies, and some tarts… I decided to combine a few of the ideas together to make one delicious dessert.  This creation is a cross between a pie and a tart… mainly because I didn’t have a tart pan and I didn’t really want to go all out and make a lemon meringue pie.

It starts with a pre-baked Nilla Wafer pie crust then I fill it with a sweet lemon filling… bake it and let it cool.  Then I top it all off with my favorite raspberry preserve and a drizzle of white chocolate and put it in the fridge to set.  Now, if I wanted to get really fancy… I’d dollop each slice with some heavy cream and top with a few fresh raspberries.  But, let’s not get too carried away with ourselves!

5 from 1 reviews
Nilla Wafer Pie Crust
Prep time
Cook time
Total time
Need an easy pie crust? This Nilla Wafer crust is quick and simple and so tasty!
Serves: 1 9in pie crust
  • 50 Nilla Wafers
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar, heaping
  1. Preheat oven to 350 F degrees. Gently spray 9in pie plate with cooking spray.
  2. Add the Nilla Wafers and sugar to your food processor and run on high until they are in very fine pieces.
  3. With the processor on low, slowly pour in the melted butter. Increase to high speed until combined.
  4. Take the blade out, scrape the sides of the bowl and make sure all the butter has been incorporated.
  5. Dumb the crumbs into the pie plate. Evenly press the crumbs up the sides and the bottom of the pie plate. This may take a few minutes, but you want to make sure the crumbs are evenly distributed.
  6. Bake for 7-8 minutes.
  7. Remove to a wire rack while you make your filling.
If you're baking a pie that requires a lot of time in the oven, you may want to skip the pre-baking of this crust. It browns up easily on the edges when in the oven for too long.
5 from 1 reviews
Lemon Raspberry Tart Pie
Prep time
Cook time
Total time
Not quite a tart.... not quite a pie... but quite definitely delicious!
Serves: 1 delicious Tart Pie
  • 6 large eggs, room temperature
  • 1½ cups sugar
  • Zest of one lemon
  • ⅔ cup fresh squeezed lemon juice (approx the juice of 2 lemons), strained
  • scant 1 cup heavy cream
  • 1 pre-made Nilla Wafer pie crust
  • 1 cup raspberry jam, warmed
  • 4oz white chocolate, melted
  • fresh whipped cream
  • fresh raspberries
  1. Preheat oven to 375 F degrees.
  2. In a small bowl, zest the lemon. Add the sugar and press the sugar into the lemon, releasing all the oils. Do this for about 2-3 minutes until the sugar becomes fluffy.
  3. In a large bowl, whisk together the eggs until just combined.
  4. Add the sugar and lemon juice and whisk until incorporated.
  5. Gently fold in the heavy cream.
  6. Pour mixture into pre-baked Nilla Wafer pie crust.
  7. Bake for 30-35 minutes or until the filling appears set or until it cracks and puffs in the middle.
  8. Let cool on a wire rack for about 35 minutes then chill in the refrigerator for about 90 minutes (or until firm, cold, set).
  9. Once cooled and set, spread the warmed raspberry jam over the top of the tart using an off-set spatula.
  10. Melt the white chocolate in a double-boiler. Using a piping bag, pipe zig-zag lines of white chocolate across the top of the tart-pie.
  11. Place back in the refrigerator for 30 more minutes.
  12. Cut into slices and serve with a dollop of fresh whipped cream and raspberries.
  13. Store in refrigerator.

Recipe inspired by Just Jenn &  Gourmande in the Kitchen

PB & J (take 2)

I know that there is already a PB&J cupcake recipe here at JC but, I loved these so much that I still wanted to share them with you all!  If you’re looking for a nostalgic recipe to remind you of your childhood-look no further than these cupcakes.

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