Recipe
December 9, 2013
Raspberry Thumbprints Cookie Recipe
Step 1. In bowl, combine flour, almonds and salt.
Step 2. With electric mixer, beat butter, sugar and almond extract until smooth. Reduce speed to low. Add dry mix until combined.
Step 3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough into 1 tbsp balls. Place on sheets 2″ apart. Lightly flatten. Using fingertip, make a well in each cookie. Bake until lightly golden, 15 to 17 minutes. Cool completely.
Step 4. Microwave jam on high until loose, 20 to 30 seconds. Fill each cookie with jam. Let cool completely.
Watch Lynda Reeves and Eric Vellend make this recipe on HHTV.
Directions
Yield:
Step 1. In bowl, combine flour, almonds and salt.
Step 2. With electric mixer, beat butter, sugar and almond extract until smooth. Reduce speed to low. Add dry mix until combined.
Step 3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough into 1 tbsp balls. Place on sheets 2″ apart. Lightly flatten. Using fingertip, make a well in each cookie. Bake until lightly golden, 15 to 17 minutes. Cool completely.
Step 4. Microwave jam on high until loose, 20 to 30 seconds. Fill each cookie with jam. Let cool completely.
Watch Lynda Reeves and Eric Vellend make this recipe on HHTV.