Blackberry Irish Whiskey Thumbprint Cookie Recipe



  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line 2 sheet pans with parchment; set aside.
  3. Sift the flour and salt; set aside.
  4. Cream the butter and sugar until light and fluffy.
  5. Add the vanilla extract and mix to combine.
  6. Add the sifted flour and salt, and mix until the dough comes together and leaves the bowl clean.
  7. Pinch off a piece of dough and roll it into a ball. (You can weigh the dough at 20 grams each for even sizing.) Place onto parchment and indent with your thumb. Work on one at a time, as the dough will dry and crack.
  8. Fill the indents with Blackberry Irish Whiskey Preserve or Raspberry White Chocolate Preserve making sure to not overfill.
  9. Bake in preheated oven for about 10 minutes or until slightly browned on the edges.
  10. Let cool for 10 minutes before removing to wire racks to cool.
  11. Store cookies between layers of parchment, to avoid sticking.

Natasha is one of our staff who loves to cook and bake, always sharing with friends and family. She assists in our kitchen and anywhere else she is needed. We are pleased and proud that she was accepted and is currently attending The Auguste Escoffier School of Culinary Arts. She shares wonderful recipes with us using our preserves. We are eagerly awaiting her next culinary creation.

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