There is nothing better than a Saturday afternoon devoted to the kitchen. Especially when it is the Saturday before Christmas and the excitement of the season is in the air. I don't think Raspberry Thumbprints are traditionally a Christmas cookie but I love the way the red jam livens up a Christmas platter. I like to make these cookies bite-sized and enjoy them with a good cup of coffee in the morning. Go ahead and double the batch right away because they disappear fast!
Raspberry Thumbprints
1 c. butter at room temperature
2/3 c. sugar
1 tsp. almond flavored extract
2 c. flour
1/4 c. raspberry jam
Cookie glaze 1 c. powdered sugar 1/2 tsp. almond flavored extract 4-5 tsp. water Mix above ingredients in a small bowl until smooth.
Beat butter until well blended. Add sugar and almond extract and beat until creamy. Stir in flour (dough will be slightly crumbly) and shape into small 1" balls. Place on baking sheet lined with parchment paper and make a shallow indent with your finger or the end of a wooden spoon. Fill each cookie with 1/4 tsp. raspberry jam. Bake at 350 F for 14-16 minutes. Let rest about 5 minutes and then drizzle with glaze.
Tip: I scoop the jam with my 1/4 tsp and then using a butter knife, empty the jam into the indent.
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