Raspberry Almond Thumbprint Cookies
Hi everyone! I hope you all made it through the holiday season, and got to spend time with their loved ones! I know I sure did, and ate too much doing so. I know around this time I throw a Valentine’s inspired recipe at you, but I figured I’d switch it up. However, this cookie is still red in color, but can be used for any occasion and they taste fantastic. This recipe can be modified and made into an entirely different flavor each time you make it, which is always great! These cookies can be filled with whatever you like, from chocolate to jam.
I try to stick to fruity, tangy flavors during spring because it just seems to satisfy what I’m craving at that time. I love these cookies because they’re simple, easy, and don’t require a lot of ingredients. I hope you like them too!
Ingredients
For the dough:
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract (or vanilla if preferred)
2 cups all-purpose flour
1/2cup seedless raspberry jam
pinch of salt
For the glaze:
1 cup powdered sugar
2-3 teaspoons water (more or less as needed for
drizzling consistency)
1 1/2 teaspoons almond extract (or vanilla if preferred)
Instructions
In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Make an indentation in the center of each cookie with your thumb. The edges of the dough may crack slightly. Fill each with a ¼ teaspoon jam (or to your liking).
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set. ENJOY!
**Pro tip: you can replace the raspberry with any jam (or even Chocolate) of your choice!**
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