BALL RASPBERRY JAM RECIPES

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RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS | ALLRECIPES



Raspberry and Almond Shortbread Thumbprints | Allrecipes image

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

Provided by Dee

Categories     Almond Desserts

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 18 minutes

Yield 3 dozen

Number Of Ingredients 8

1 cup butter, softened
⅔ cup white sugar
½ teaspoon almond extract
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
¾ teaspoon almond extract
1 teaspoon milk

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, CarbohydrateContent 13.7 g, CholesterolContent 13.6 mg, FatContent 5.2 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 3.3 g, SodiumContent 36.5 mg, SugarContent 8.2 g

RASPBERRY LEMON THUMBPRINT COOKIES RECIPE | EMERIL LAGASSE ...



Raspberry Lemon Thumbprint Cookies Recipe | Emeril Lagasse ... image

Provided by Emeril Lagasse

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 4 dozen

Number Of Ingredients 11

1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract

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.

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