homemade Raspberry Almond Thumbprint CookiesRaspbe
Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze.
Ingredients
Cookies
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/2 cup (160g) raspberry jam*
Icing
1 cup (120g) confectioners’ sugar
1–2 Tablespoons (15-30ml) cream or milk
optional: 1 teaspoon pure vanilla or almond
Instructions
This cookie dough requires at least 3 hours for chilling and cookies must cool before glazing. Don’t forget to plan ahead!
Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 3 hours.
Preheat oven to 350°F (177°C) Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling, place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.* Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.) Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
Make the glaze: Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours. and enjoy #f #bakingwithdiscard #Lemon8PhotoStudio #homemade
Raspberry Almond Thumbprint Cookies are not only delicious but also simple to make at home. The buttery almond flavor combined with the tartness of raspberry jam creates a perfect harmony. For those who prefer a different jam, feel free to experiment with strawberry or apricot. The texture is achieved through chilling the dough, which is vital for a perfect bake. Baking these cookies at the right temperature is crucial; an oven at 350°F allows for a gentle bake that results in cookies that are slightly chewy in the center while being crisp at the edges. Don't forget to let them cool before glazing for the best results! For alternate presentations, consider adding chopped nuts or sprinkles to the glaze for added flair. Your friends and family will surely be impressed by these homemade delights! Start your baking adventure today and enjoy the simple pleasures of freshly baked cookies.
