Raspberry Almond Thumbprints
Dec 11, 2021 19:33:48 GMT -5
Post by Honoria on Dec 11, 2021 19:33:48 GMT -5
Raspberry Almond Thumbprints
Yield: 31 cookies
Ingredients
8 ounces unsalted butter, room temperature
2/3 cup sugar
1/2 tsp. pure almond extract
1/4 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
Seedless raspberry jam for filling
Amaretto Glaze
1/2 cup powdered sugar
1 Tbsp. + 1½ tsp. amaretto
Instructions
In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 5 minutes.
Add almond and vanilla extracts and continue to mix.
Add flour and salt, scraping down the bowl as needed.
Wrap dough in plastic wrap and chill for a few hours.
Preheat oven to 350 degrees. Line cookies sheets with parchment paper and set aside.
Scoop cookie dough using a cookie scoop that yields 3/4 ounce of dough and place on prepared cookies sheets.
Roll cookie dough into balls and make an indentation in the middle with your thumb.
Using a 1/4 teaspoon, fill the indentation with jam.
Bake cookies for 12-14 minutes, rotating once halfway through.
Allow to cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.
Amaretto Glaze
In a small bowl whisk together powdered sugar and Amaretto, adding a little amaretto at a time until you get the right consistency.
Spoon glaze over completely cooled cookies. You can also use a piping bag to drizzle the glaze.
link
Yield: 31 cookies
Ingredients
8 ounces unsalted butter, room temperature
2/3 cup sugar
1/2 tsp. pure almond extract
1/4 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
Seedless raspberry jam for filling
Amaretto Glaze
1/2 cup powdered sugar
1 Tbsp. + 1½ tsp. amaretto
Instructions
In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 5 minutes.
Add almond and vanilla extracts and continue to mix.
Add flour and salt, scraping down the bowl as needed.
Wrap dough in plastic wrap and chill for a few hours.
Preheat oven to 350 degrees. Line cookies sheets with parchment paper and set aside.
Scoop cookie dough using a cookie scoop that yields 3/4 ounce of dough and place on prepared cookies sheets.
Roll cookie dough into balls and make an indentation in the middle with your thumb.
Using a 1/4 teaspoon, fill the indentation with jam.
Bake cookies for 12-14 minutes, rotating once halfway through.
Allow to cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.
Amaretto Glaze
In a small bowl whisk together powdered sugar and Amaretto, adding a little amaretto at a time until you get the right consistency.
Spoon glaze over completely cooled cookies. You can also use a piping bag to drizzle the glaze.
link