Recipe

December 9, 2013

Raspberry Thumbprints Cookie Recipe

Recipe:

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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.

Ingredients

3⁄4 cup all-purpose flour, sifted
3⁄4 cup ground almonds
1⁄4 tsp salt
1⁄2 cup unsalted butter, softened
1⁄4 cup granulated sugar
1⁄2 tsp almond extract
1⁄4 cup raspberry jam (you want a stiffer jam made with pectin so it won’t bleed into the cookie)

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.

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