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Raspberry Thumbprint Cookies Recipe

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This recipe for Raspberry Thumbprint Cookies is from The DiFranco Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups + 2 T. flour
¼ tsp salt
1 cup unsalted butter,
cold and diced into 1 T. pieces
⅔ cup granulated sugar
½ tsp almond extract
½ cup seedless raspberry jam

GLAZE (optional)
1 cup powdered sugar
1 tsp almond extract
2 – 4 tsp water
Directions:
Directions:
Preheat oven to 350º. In a mixing bowl, whisk together flour and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend the butter and sugar until combined (it will take a minute or two since the butter is cold). Mix in the almond extract, then add in the flour; blend until mixture comes together . (It will take a bit of mixing - be patient. It will seem really dry and crumbly at first). Shape dough into 1-inch balls, about 1 T. each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie, large enough to fit ¼ - ½ tsp of jam. Fill each with jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14– 8 minutes. Cool several minutes on baking sheet before transferring to a wire rack to cool. NOTE: To Measure flour, scoop with a measuring cup and level with a butter knife. Don’t whisk or sift first, and don’t spoon into the measuring cup.

FOR THE (OPTIONAL) GLAZE: Whisk all glaze ingredients together, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature, then store in an airtight container. FROM THE EDITOR: Bury me with these.

 

 

 

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