I recently saw a picture of these beautiful cookies. They were shaken with fruit powder and the variations made them appear to be ombré. I wanted to make these cookies with a more pure fruit flavor and to experiment with different powders and jam combinations. I started by adding the fruit powder in to the batter.

The first result was a beautiful deep berry color that I filled with wild blueberry  and strawberry jams. I am excited to try new colors and flavors. I think my next one is mango fruit powder with apricot jam. I am adding like for a fruit powder selection to my amazon storefront. This is way easier than pulverizing and sifting freeze-dried fruit. What combination do you want to see new?

Print Recipe

No ratings yet

Mixed Berry Thumbprint Cookies

These cookies bring more fruit flavor and are beautiful. The possibilities are endless!

Course: Endings, Everything Else

Cuisine: American

Keyword: bundt, cake, vanilla, cranberry, fruit puree, cookies, jam, thumbprint

Ingredients

• 1 Cup Unsalted Butter
• 1 Cup Confectioners Sugar
• 1/2 Cup Light Brown Sugar
• 1 Tbs. Vanilla
• 2 Lg. Egg Yolks
• 1 Lg. Whole Egg
• 2-3/4 Cups All-Purpose Flour
• 1/2 Cup Fruit Powder
• 2 tsp. Kosher Salt
• 1/3 Cup Jam of your choice

Instructions

• Preheat oven to 350°

  Whisk together flour fruit powder and salt. Set aside.

  In the bowl of a stand-up mixer, fitted with paddle attachment, cream together butter and sugars. Be sure to scrape down.

  Add in vanilla, and egg yolks.
• On slow speed gradually add flour mixture. Do not over mix.

  Using a small ice cream scoop or a tablespoon, measure out potions and roll in small balls.

  I like to use the back of a measuring teaspoon to make depressions in each cookie.

  Bake for 5 minutes then rotate and bake for another 5 minutes.
• When cookies come out of oven, carefully drop 1/2 teaspoon of jam in to each cookie then let cool completely.

  Store covered, at room temperature, for up to 5 days.