RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.
Provided by Dee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
- Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
- In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 36.5 mg, Sugar 8.2 g
RASPBERRY SHORTBREAD THUMBPRINT COOKIES (AND A FOOD BLOGGER COOKIE SWAP!)
Steps:
- Preheat the oven to 375°F.
- In a medium bowl, cream together butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
- Roll dough into 1 inch balls. Place 2 inches apart onto lightly greased baking sheets. Make a "thumbprint" in the center of each cookie. Fill each hole with jam.
- Bake for 8 to 10 minutes in the preheated oven or until bottoms are golden brown. Cool on wire racks.
CLASSIC RASPBERRY SHORTBREAD THUMBPRINT COOKIES
Classic buttery shortbread is filled with sweet and tart raspberry jam in this quick and easy thumbprint cookie recipe. Made with simple ingredients, these delicious cookies are great for sharing during the holidays.
Provided by Marie
Categories Desserts
Time 33m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk (or sift) together the flour, icing sugar, and cornstarch until well-distributed.
- Add the flour mixture along with the butter and vanilla extract into a stand mixer (or electric mixer).
- Whisk together, starting at a low speed and then gradually increasing to high speed, until the mixture forms a uniform and smooth dough ball. If necessary, scrape down the sides of the bowl as it mixes so that everything is combined.
- Form 1-inch balls using a rounded tablespoon, shaping it into a smooth ball using your hands. Then place each cookie onto the baking sheet at least 2 inches apart.
- Press each cookie down with your thumb, leaving an indentation in the center. Then fill each cookie indentation with jam, about ½ teaspoon to 1 teaspoon of jam per cookie.
- Bake for 15-18 minutes, until lightly golden on the bottom. Let cool slightly before eating (cookies will be soft right out of the oven, but will harden as they cool).
Nutrition Facts : Calories 41 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RASPBERRY LEMON THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
- In a small bowl, combine the jam and Chambord. Stir to combine.
- In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
- In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
- Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
- Transfer the cookies to wire racks to cool completely.
RASPBERRY SHORTBREAD COOKIES
Make and share this Raspberry Shortbread Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1 inch balls.
- Place 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center.
- Fill with jam.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional into cookies if desired.
- Combine glaze ingredients and drizzle over cookies.
RASPBERRY THUMBPRINT COOKIES
This is one of my favorite Christmas cookie recipes. They look great and taste even better. I always get compliments on them and requests for the recipe. It's surprising how easy they are.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°.
- Mix together cookie mix, butter, egg and flour until dough forms.
- Shape dough into balls using medium cookie scoop.
- Place 2-inches apart on ungreased cookie sheet.
- Using thumb or handle of wooden spoon, make indentation in center of each cookie.
- Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown.
- Cool 5 minutes; remove from cookie sheet to wire rack.
- Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Nutrition Facts : Calories 80.9, Fat 5, SaturatedFat 3.1, Cholesterol 16.6, Sodium 28.9, Carbohydrate 8.3, Fiber 0.1, Sugar 6.4, Protein 0.9
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