Raspberry Almond Thumbprint Cookies Food

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 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.

VEGAN ALMOND RASPBERRY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ground almonds, baking powder, and salt in a mixing bowl.
• In a separate bowl, mix oil, juice, syrup, and extract together.
• Add wet ingredients to dry and mix well.
• Use a tablespoon to scoop dough and form into balls.
• Flatten into circles and place on a parchment-lined baking sheet.
• Indent each cookie with your thumb and fill with 1/2 teaspoon of the raspberry preserves.
• Bake for 15 minutes or until edges turn golden brown.

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.