Raspberry Almond Thumbprint Cookies
These Raspberry Almond Thumbprint Cookies are delicious and they definitely need to find a place on your dinner treat!
Servings: 36 cookies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Calories: 117 kcal
Ingredients
2 cups + 2 Tbsp (300g) of all-purpose flour*
1/4 tsp salt
1 cup (226g) of unsalted butter, cold and then diced into 1 Tbsp pieces
2/3 cup (140g) of granulated sugar
1/2 tsp of almond extract
1/2 cup of seedless raspberry jam
Glaze (optional)
1 cup (124g) of powdered sugar
1 tsp of almond extract
2 – 4 of tsp water
Instructions
For the cookies:
1. Preheat the oven to 350 °F (180 °C), then whisk together the flour and salt in a mixing bowl and set aside.
2. Blend the butter and sugar together in the bowl of the electric stand mixer fitted with the paddle attachment until combined (it will take a minute since the butter is cold).
3. Blend the almond extract and add the flour mixture until the mixture comes together (it will take a bit of mixing since the butter is cold, then be patient, it will seem really dry and crumbly at first).
4. For around 1 Tbsp each, shape the dough into 1-inch balls and place on ungreased baking sheets 2-inches apart.
5. Make a small indentation in each cookie with the thumb or forefinger (big enough to fit 1/4 – 1/2 tsp of jam). Fill each with 1/4 – 1/2 tsp jam.
6. Refrigerate for 20 mins or so or freezer for 10 mins.
7. Bake for 20 mins in a preheated oven.
8. Cool on a baking sheet for several minutes, and move to a wire rack to cool.
For the glaze:
1. In a small mixing bowl, whisk all the glaze components together, and add enough water to achieve the desired consistency.
2. In a sandwich size resealable bag, pour or spoon blend, and cut a small tip from one corner, and drizzle over cool cookies.
3. Store in an airtight container and let sit at room temperature.
Recipe Notes
*To measure flour scoop with measuring cup then level with a butter knife. Do not whisk or sift first and do not spoon into the measuring cup.
Author: Cooking Classy