Ingredients: |
Ingredients: 1 cup Land O Lakes® Unsalted Butter, softened
½ cup sugar
2 large eggs, yolk and egg whites divided
¾ tsp almond extract
¼ tsp vanilla extract
2 ¼ cup all purpose flour
2 tsp cornstarch
½ tsp salt
1 ½ cups almonds, finely chopped
½ cup raspberry preserves
|
Directions: |
Directions: Prepare a baking sheet with parchment paper or a silicone liner and set aside. Preheat oven to 350 degrees F. prior to baking.
Combine the butter and sugar in a large mixing bowl and beat until the sugar is dissolved into the butter, about 2 to 3 minutes. Scrap down sides of bowl as needed.
Separate the egg yolks from the egg whites, place egg whites into a separate small dish. Add egg yolks to the butter mixture, as well as almond extract and vanilla extract. Beat until combined.
Next add in the all purpose flour, cornstarch and salt. Mix until a soft dough forms. You may need to use your hands to combine it together at the end. Cover and place cookie dough in fridge for at least 30 minutes.
Remove cookie dough from fridge and roll into 1 tablespoon size balls. Lightly beat the egg whites until they are slightly frothy.
Roll the cookie dough ball in the egg whites, then roll in the chopped almonds to coat - OR - skip egg whites and nuts and just roll in sugar.
Place on cookie sheet, about 2 inches apart, and use your thumb or small spoon to make a cavity in the center of each cookie dough ball. Be careful not to press too hard and create a hole in the middle.
Fill each cookie with ½ tsp of raspberry preserves, then bake for 13 to 15 minutes. Let cookies cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. |
This recipe for Almond Raspberry Thumbprint Cookies is from