If you’re looking for a holiday cookie to share, try these Cashew Butter and Raspberry Thumbprint Cookies.
Growing up in Ohio, we always made peanut butter and thumbprint cookies, it was only a matter of time before a simplified these recipes and attempted to make them with a twist using cashew butter instead.
Inspired by the classic peanut butter cookie made with 3 ingredients, egg, sugar, and peanut butter — and a thumbprint cookie. Except, these cookies use cashew butter for a little bit of different flavor, not as overpowering as peanut butter can be.
In addition to the classic peanut butter cookie recipe, we use a little fresh ginger, ground cinnamon, and ground nutmeg to drive home the holiday flavor. In the center of this healthy thumbprint cookie, is a raspberry jam filling.
You can certainly make the raspberry jam filling homemade, but if you’re looking for some convenience, use your favorite organic raspberry jam. If you’re not a fan of raspberry, swap it out for apricot, strawberry, blackberry, whatever your heart desires!
By the way, if thumbprint cookies aren’t your jam, you can actually make these cookies as is without any filling and they’ll still be delicious.
You can store these Cashew Butter and Raspberry Thumbprint Cookies in the refrigerator for up to one week or freeze them individually wrapped in parchment, for one month.