Raspberry Almond Thumbprint Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter
2/3 cup sugar
1 tsp vanilla
1/2 tsp almond extract
2 1/4 cups flour
1/2 cup raspberry jam
Icing:
1 cup powdered sugar
1-2 TBSP cream or milk
1 tsp almond extract
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Directions: |
Directions:Beat the butter until creamy, scraping bowl as needed. Add sugar vanilla and extracts. Add the flour and mix until dough is formed.
Chill the dough at least 4 hours.
Heat oven to 350'.
Shape dough into balls about 1 TBSP per ball. Roll to smooth. If too sticky, put back into fridge or freezer to chill. Make an indentation into each ball. (a few cracks are ok). Fill each with a scant 1/2 tsp jam, or as much as it will hold.
Bake 12-14 minutes, until a very light brown. DO NOT OVERBAKE! cool on cookie sheet for 5 minutes then transfer to a rack or parchment lined countertop.
Whisk the glaze ingredients together and drizzle over the cooled cookies. The glaze will set up in a few hours. |
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Number Of
Servings: |
Number Of
Servings:30 cookies |
Personal
Notes: |
Personal
Notes: Just a note; I have never cared for making thumbprint cookies until I found a baking pan that will make perfectly symmetrical cookies every time! You press the dough down into the indentations on the pan and when you turn them out, they have the hole ready for the jam.
It is a little more work, as you have to add the jam and then put them back into the oven for a minute to sort of melt it. But it sure makes pretty cookies!! Just sayin'!!
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