Raspberry Almond Shortbread Thumbprint Cookies Food

THUMBPRINT COOKIES {RASPBERRY ALMOND SHORTBREAD}

Steps:

• For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).
• Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).
• Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets.
• Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam.
• Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
• Cool several minutes on baking sheet then transfer to a wire rack to cool.
• For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
• Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• In a small mixing bowl whisk together the flour and salt. Set aside.
• 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 and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hour.
• Preheat oven to 350°F. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded ¼ teaspoon jam.
• Bake for 11 to 15 minutes or until edges are just 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.

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

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.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Heat oven to 350°F
• In large mixer bowl combine sugar, butter, and almond extract.
• Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
• Reduce speed to low; add flour.
• Continue beating until well mixed (1 to 2 minutes).
• Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets.
• With thumb, make indentation in center of each cookie (edges may crack slightly).
• Fill each indentation with about ¼ t. jam.
• Bake for 14 to 18 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Glaze:.
• In small bowl stir together powdered sugar and 1½ t. almond extract.
• Gradually stir in enough water for a thin glaze.
• Drizzle over cooled cookies.
• TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.
• Heat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
• Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely.
• Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.

RASPBERRY ALMOND THUMBPRINT COOKIES

Steps:

• Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined.
• Wrap in waxed paper and chill well. (overnight).
• Roll into very small balls - around 1/2 inch.
• Dip into slightly beaten egg white, then roll in crushed almonds.
• Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
• Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool.
• Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary.
• When cookies are cool, frost with a dab of frosting.

RASPBERRY ALMOND SHORTBREAD THUMBPRINTS RECIPE - (4.5/5)

Steps:

• Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour. Heat oven to 350°F. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely. Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.