There are a gazillion recipes for thumbprint cookies out there - some rolled in nuts and some without. This recipe is my favourite!
Raspberry preserves and almond extract are the primary flavors in this light shortbread-type cookie which is a snap to make. The shortbread dough takes only a few minutes to whip up. Then you need to refrigerate it for an hour so it’s easier to work with. Then you roll the cookies into balls and spoon raspberry filling into indentations you make with your thumb.
The recipe calls for an almond glaze to be drizzled on the cookie afterwards but we have never done that - they are just fine as it is!
Thumbprint Cookies
1 cup butter
2/3 cup sugar
1/2 tsp. almond extract
2 cups all-purpose flour (bleached flour toughens cookies)
1/3 to ½ cup seedless raspberry jam
GLAZE:
1 1/2 cups confectioners’ sugar
1/2 tsp. almond extract
2 tbsp. cream (start with less)
In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls. Place 1 inch apart on baking sheets sprayed with cooking spray. Using the end of a wooden spoon handle or your thumb, make an indentation in the center of each ball. Fill with the jam.
Bake at 350˚ for 14-18 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Combine confectioners’ sugar, extract and enough water to achieve drizzling consistency; drizzle over the cookies.
Comments