Raspberry Molasses Thumbprint Cookies
Equipment
- 1 mixing bowl
- 1 mixer
- 1 cookie sheet
Ingredients
- ¾ c butter flavored shortening
- 1 c packed brown sugar
- 1 large egg
- ⅓ c molasses
- 2¼ c all-purpose flour
- 2 tsp baking soda
- ½ tsp cloves
- ½ tsp ginger
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- granulated sugar
- raspberry jam
Instructions
- Preheat your oven to 375 °
- In one mixing bowl first combine your oil, egg, molasses, and brown sugar over medium speed until well mixed.
- Then add in the remaining ingredients: baking soda, salt, cloves, ginger, allspice, cinnamon, and nutmeg.
- A little at a time add the flour. If you need to, add more flour so you can form this batter into 1-1½ inch balls.
- Spay a baking sheet lightly or use a silicone mat like I did on the tray. Roll the batter into 1 - 1½ balls and roll in granulated sugar and place on the pan.
- You want to slightly flatten the balls and make a slight indent (thumbprint) in each of them.
- Add a little raspberry jam (or your favorite kind) to the indent on each and bake for around 8-10 minutes. Let them cool on the sheet for a couple minutes then move to a wire rack to finish cooling.
Notes
- You can try different flavors of jam but my favorite is absolutely raspberry.
- Just like with most of my cookies, I keep a slice of bread in the cookie box which keeps theses soft and delicious!
- Snap a picture and share with me on Facebook @its the simple things
Nutrition
Calories: 3630kcalCarbohydrates: 519gProtein: 35gFat: 162gSaturated Fat: 41gPolyunsaturated Fat: 45gMonounsaturated Fat: 65gTrans Fat: 20gCholesterol: 164mgSodium: 3533mgPotassium: 2340mgFiber: 10gSugar: 299gVitamin A: 263IUVitamin C: 1mgCalcium: 522mgIron: 21mg
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