Giant Black Raspberry Thumbprint Cookies

My Grandma Deloris and Grandpa Max would make these all the time when I was growing up! You can make these any size you want, but I think making them huge is so much more fun and memorable.

Giant Black Raspberry Thumbprint Cookies

3 sticks unsalted butter, softened
1 cup white granulated sugar
2 teaspoons pure vanilla extract
3 1/2 cups white all-purpose flour
1/2 teaspoon salt
1 cup black raspberry jam
Confectioner’s sugar, for dusting

Start by creaming together the softened unsalted butter and white granulated sugar. Stir in the pure vanilla extract.

In a separate bowl, whisk together the white all-purpose flour and salt.

Add this mixture gradually to the butter and sugar mixture. Stir until combined.

Once the dough comes together, remove to a floured working surface and pat into a disk. Wrap with plastic wrap and chill for 30 minutes.

When ready, preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper.

Remove the dough from the refrigerator and place on a floured working surface. Using a well floured rolling pin, roll dough out to about the thickness of a nickel. Cut out round circles using a well floured 3-inch round cutter.

Place the circles onto the prepared parchment paper lined baking sheets, leaving just a small space around each.

When all the circles are cut and placed, place both baking sheets into the refrigerator to chill firmly for 20 minutes.

Bake each baking sheet, one at a time, for exactly 23 minutes. Remove and immediately place your thumb print into the middle of each cookie. This is hot work. Use the back of a spoon if you do not want to burn your thumb. Allow the cookies to cool at room temperature.

When cooled, place black raspberry jam in a bowl and whisk until spreadable.

Dollop a good size amount – about two tablespoons – of the jam into the center of each cookie. Dust with confectioner’s sugar. Place back in refrigerator to chill for several minutes before serving.

These can be served chilled or at room temperature.




Chew This – Gingerbread People

Happy “Chew This!” Sunday! As many of you know, I have a column that appears in “The Courier-Times” on the first and third Sundays of each month. This column is also available online to those who subscribe. I love writing and sharing my family memories and recipes with everyone and today’s recipe is encouraging a new Holiday tradition with your family and friends! 

I am not always the biggest fan of gingerbread, I sometimes find it too spicy or too crumbly – so this recipes is, to me, the perfect gingerbread cookie. This recipe makes the perfect cookie because they are tender, easily made and delightfully flavorful. These are so much fun to roll out, cut out and bake! 

Cut out gingerbread men, women and even animals. The sky is the limit! My “Gingerbread People” will be a welcome gift for your family, friends – and Santa! 

So much fun to decorate as desired! 

Merry Christmas and Happy Holidays to all of you! Thank you all so much for the continued support and dedication. 

Gingerbread People



Holiday Cookbook Orders 

Reminder: NEXT WEEK is the last week you can order my cookbook, “Blaise the Baker Dessert First” and have the delivery guaranteed before Christmas without paying any additional postage! To order simply send $15 total to Blaise Doubman – Box 47 – Kennard, IN 47351. You can also pay online through Select “send money to family & friends” and use my email – If you need any help or have any questions please send me an email. Thanks again!


Chew This – Slow Cooker Chicken and Noodles 

I LOVE slow cooker chicken and noodles and this recipe is the only recipe I use. It comes to me straight from my Mom, Darla and she’s been making it for years! You can add whatever spice you want, even lemon or fennel, and it turns out fabulous every single time! 

 Pick up a copy of “The Courier-Times” TODAY and let me know what you think! It is also posted on their website – link below – to those who are online subscribers. 

Slow Cooker Chicken and Noodles