RASPBERRY FILLED COOKIES RECIPES
RASPBERRY THUMBPRINT COOKIES WITH ALMOND GLAZE RECIPE ...
Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.
Provided by Land O'Lakes
Categories Shaped Almond Raspberry Almond Sweet Baking Making It Photo-Ready Nut Fruit Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
- 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 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
Nutrition Facts : Calories 90 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 13 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
BEST RASPBERRY AND ALMOND THUMBPRINT COOKIES RECIPE
These raspberry and almond thumbprint cookies will be a delicious addition to your Christmas cookies this year. Bonus: They're easy to make!
Provided by Ree Drummond
Categories Christmas パン baking comfort food dessert snack
Total Time 1 hours
Prep Time 30 minutes
Cook Time 0S
Yield 24 servings
Number Of Ingredients 12
Steps:
- Pulse the almonds in a food processor until coarsely ground; set aside. In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes. Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 1 hour or overnight. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking. Preheat the oven to 350 ̊. Bake the cookies until just barely turning brown, 14 to 16 minutes. (Don’t overbake!) Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely. Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.
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