Raspberry is one type of berry that has many benefits for health. Although it has a small form and sour taste, but it has a lot of benefits for our body. Raspberry is known to prevent cancer because they contain two important compounds, ellagic acid and vitamin C. Both of them play an active role in protecting the body from damage by free radicals from pollution and toxins, which can cause cell damage.
Raspberry can be used as a fruit for a healthy diet because it contain complex carbohydrates, is characterized by the high fiber content and low in sugar. Fibers in raspberries also help you feel full longer so that it will reduce you to overeat.
In addition, Raspberry is also naturally low in calories and fat free. And now, we will try to make easy Raspberry Thumbprint Cookies, but we will not use a fresh raspberry, we will use raspberry jam. Raspberry jam – is one of the most popular delicacies in our country. In addition to a wonderful flavor, raspberry jam also has a great advantage, because it contains a lot of useful vitamins and minerals. With it you can easily recover from colds. Actually, it’s not difficult to make these cookies, just follow this recipe, and this is it
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1/4 cup seedless raspberry jam
- 3/4 cup hazelnuts
- Toast the hazelnuts in a 350 degree oven for 6 to 7 minutes, until fragrant.
- Prepare Basic Cookie Dough, combining 1/4 cup flour and 1/2 cup hazelnuts in food processor at step 2, pulse 20 times or until the nuts are finely chopped.
- Place mixture to a bowl, add remaining flour, baking soda, ground cinnamon, and salt. Stir to combine. At step 3 of basic-cookie recipe add fresh lemon juice.
- Scrape dough into a medium bowl. Place 1/4 cup finely chopped hazelnuts in a small bowl.
- Roll 1 tablespoon of the dough into a ball. Gently roll the dough in chopped nuts.
- Place 2 inches apart on 2 baking sheets lightly coated with cooking spray. Make an indentation in center of each cookie, going almost to the bottom. fill each indentation with raspberry jam, about 1/4 teaspoon.
Follow baking instructions for basic cookie. Store for 2 weeks at room temperature, or several months in the freezer.