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Raspberry Thumbprint Cookies

Makes 36 cookies, with 25mg in each cookie

1 cup butter
7.5 Tbsp Azuca CBD sugar
2 eggs, separated
½ tsp vanilla extract
2 cups + 2 Tbsp all-purpose flour
Pinch kosher salt
2 cups finely chopped walnuts
~ ¾ cup raspberry jam

Pre-heat oven to 350°F.

With hand-held or standing electric mixer, cream butter and sugar together until light and fluffy. 

Add egg yolks (keep whites) and vanilla.  Mix until incorporated.

In a small bowl, combine flour and salt.  Add to butter mixture and stir until just combined.  Form 36 dough balls, ½” in diameter.

In a medium bowl, beat egg whites until light and frothy (about 30 seconds).  Place chopped walnuts in a separate, small bowl.

Dip dough balls into egg whites and then roll in chopped walnuts.  Make an indent into each ball with your thumb.

Place on baking sheet lined with parchment paper and bake for 15-20 minutes (or until dough is blonde and set).

In a small bowl, vigorously stir raspberry jam until smooth and even in texture. 

Remove cookies from oven and turn down temperature to 225°F.

Fill indents with raspberry jam and put cookies back in oven for 20 more minutes (or until bottoms are golden brown).

Allow to cool completely on a wire rack before eating.

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