Raspberry Almond Thumbprint Cookies
Ingredients
The cookies
-
1
cup
unsalted butter, softened to room temperature
-
⅔
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract
-
¼
teaspoon
salt
-
2 and ¼
cups
all-purpose flour
-
½
cup
raspberry jam
The icing
-
1
cup
confectioners’ sugar
-
1–2
tablespoons
cream or milk
-
1
teaspoon
pure vanilla or almond extract (optional)
Instructions
- Chill the cookie dough for at least 3 hours.
- Beat the butter until creamy, then mix in the sugar, vanilla, and almond extracts.
- Add salt and flour, mixing until a soft dough forms. Compact and cover with plastic wrap.
- Preheat the oven to 350°F (177°C) and line baking sheets.
- Shape the dough into balls and make a thumbprint indentation in each.
- Fill each indentation with raspberry jam.
- Bake for 14-15 minutes until lightly browned, then cool on a wire rack for at least 30 minutes.
- Whisk together icing ingredients and drizzle over cooled cookies.
Nutrition Facts (estimated)
Servings
26 cookies
Calories
120
Total fat
6g
Total carbohydrates
16g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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