Raspberry Curd Cookies

These delightful zesty thumprints have a tender, melt-in-your-mouth butter cookie filled with tangy homemade raspberry curd and then drizzled with white chocolate and crumbled freeze dried raspberries! They're super easy to make and have just the right balance of sweet and sour! White chocolate drizzle and freeze-dried raspberries are completely optional.


210 g Pastry flour (or 190 g plain flour+20 g cornstarch) 70 g Icing sugar 1 pinch Salt ½ tsp Vanilla extract 2 Egg yolks 140 g Butter, cubed 150 g Raspberry curd 80 g White chocolate couverture, chopped (optional) Freeze-dried raspberries (optional)

Mix the flour with the icing sugar and salt in a bowl. Add the egg yolks and cubed butter and quickly knead with your hands to form a dough. Wrap in cling film, flatten and chill for 1 hour.
Preheat the oven to 180C/350F. Line a large baking tray with baking paper.
Remove the dough from the fridge and divide into 24 portions, each about 19 grams. Shape each into a ball. Place them on the baking tray, leaving space between them.
Lightly flour the back of a 1 teaspoon measuring spoon and press an indent in center of each dough ball.
Stir the raspberry curd until smooth, fill a piping bag with it and pipe it into each hollow.
Place the baking sheet in the fridge for 30 minutes before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
Preaheat oven to 190C/375F. Bake until edges of cookies are set and just starting to turn golden, for 15 minutes. Remove from oven and let cookies cool on sheet 5 minutes then transfer to a wire rack to cool completely.
While cookies are cooling, melt the chopped white chocolate couverture in a double boiler. Drizzle cookies with white chocolate and crumble freezed-dried raspberries over. Store cookies in an airtight container at room temperature for up to 5 days.

23 comments:

Brian's Home Blog 11/4/26 01:39: Those look great! What a good snack that would be!!!
peppylady (Dora) 11/4/26 01:48: I can see these melting in your mouth.
J.P. Alexander 11/4/26 02:01: Gracias por la receta. Te mando un beso.
Linda's Relaxing Lair 11/4/26 02:31: They are beautiful and look very tasty, Angie!
Ruby Rose and the Big Little Angels 3 11/4/26 02:36: They look like they are bursting with flavor.
Christine 11/4/26 03:54: Yummy
roentare 11/4/26 04:50: A fabulous desert
Lola Martínez 11/4/26 08:49: Siendo tan fáciles hasta yo puedo hacerlas, que no soy mucho de repostería. Además de ricas, quedan muy bonitas.
Margaret D 11/4/26 09:06: They do look good, Angie.
Ananka 11/4/26 10:12: These look so good :-D
DeniseinVA 11/4/26 10:21: Oh my goodness, those look so pretty and delicious!
eileeninmd 11/4/26 10:57: Hello Angie,
Your cookies look and sound delicious! Thanks for the recipe!
Take care, have a great weekend.
David M. Gascoigne, 11/4/26 13:20: Delicious!
Tom 11/4/26 13:30: ...it hard to beat raspberries.
DEZMOND 11/4/26 15:41: They are so cute and pretty! Who does not like raspbeeren?
My name is Erika. 11/4/26 16:15: What a fun spring treat! And they look yummy!
Tandy (Lavender and Lime) 11/4/26 16:32: These look so pretty!
Ben | Havocinthekitchen 11/4/26 23:07: Such a lovely treat, Angie! These raspberry curd cookies sound buttery, tangy, and perfectly balanced - such a great little bite.
Evening With A Sandwich 12/4/26 15:17: Angie, BUTTER COOKIES with a raspberry curd

Velva
MELODY JACOB 12/4/26 17:33: Those raspberry curd cookies look absolutely delicious, and that white chocolate drizzle really adds a professional touch to the final presentation. It is a smart trick to chill the dough before baking to keep those thumbprints from spreading out too much in the oven. I can almost taste that perfect balance of tangy curd and sweet butter cookie just by looking at the recipe!
Laura. M 12/4/26 19:40: Ricas para una buena merienda.
Buena semana. Gracias Angie
Un abrazo.
Cooking Julia 12/4/26 23:29: Very nice cookies Angie!
Lowcarb team member 13/4/26 00:46: I'm sure these taste lovely.

All the best Jan