* 1 cup (250g) unsalted butter * 1 cup (200g) granulated sugar * 1 egg yolk * 2 tsp vanilla extract * 3-4 tsp culinary-grade matcha * 2 1/2 cups (300g) preferred baking flour * *If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum* * 1/2 tsp baking soda * 1/2 tsp salt * 1/2 cup (115g) raspberry jam
Directions
1. Preheat oven at 350°F (180°C) 2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract 3. Mix in 1 egg yolk 4. Mix in 2 1/2 cups (300g) preferred baking flour, 3-4 tsp culinary-grade matcha, – 1/2 tsp baking soda, and 1/2 tsp salt 5. Line a baking tray with parchment paper – OR – cooking spray 6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray 7. With your thumb (or a small spoon), create small indents in the cookies Fill the idents with raspberry jam 1. *Don’t overfill the cookies – the jam might spill over!* 8. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes 9. Take them out, and allow to cool for a minimum of 15 minutes 10. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/matcha-raspberry-jam-thumbprint-cookies-recipe)
**Ingredients**
* 1 cup (250g) unsalted butter
* 1 cup (200g) granulated sugar
* 1 egg yolk
* 2 tsp vanilla extract
* 3-4 tsp culinary-grade matcha
* 2 1/2 cups (300g) preferred baking flour
* *If using gluten free flour, use 2 1/2 cups (300g) baking flour + 1/2 tsp xanthan gum*
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 cup (115g) raspberry jam
Directions
1. Preheat oven at 350°F (180°C)
2. In a medium bowl, cream together 1 cup (250g) unsalted butter, 1 cup (200g) granulated sugar and 2 tsp vanilla extract
3. Mix in 1 egg yolk
4. Mix in 2 1/2 cups (300g) preferred baking flour, 3-4 tsp culinary-grade matcha, – 1/2 tsp baking soda, and 1/2 tsp salt
5. Line a baking tray with parchment paper – OR – cooking spray
6. Take out small sized portions of dough, and roll them together between your palms, then evenly space each ball onto baking tray
7. With your thumb (or a small spoon), create small indents in the cookies Fill the idents with raspberry jam
1. *Don’t overfill the cookies – the jam might spill over!*
8. Bake the thumbprint cookies in the oven at 350°F (180°C) for 10-11 minutes
9. Take them out, and allow to cool for a minimum of 15 minutes
10. Enjoy!