Our last Deck the Halls cookie recipe this week is for Raspberry Almond Thumbprints. These cookies are adorable and if you're making cookie platters as gifts, they would be a great way to dress it up!
Ingredients:
Cookie
1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup raspberry jam*
Glaze
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract
Directions:
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, scraping bowl often, until well mixed. Cover;
refrigerate at least 1 hour.
Heat oven to 350°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 on cookie sheets; remove to wire cooling rack. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
Heat oven to 350°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 on cookie sheets; remove to wire cooling rack. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
yum!
xo,
Liz
Those look so yummy. I have to try that recipe!
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