Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are a delicious melt in your mouth cookie combining the flavors of shortbread and raspberry and topped with a delectable almond glaze.
- 1 cup (226g) butter, softened
- ⅔ cup (150g) granulated sugar
- ½ teaspoon almond extract
- 1 large egg yolk
- 2 cups (256g) all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup (63g) confectioners' sugar
- ¾ teaspoon almond extract, optional
- 1 teaspoon milk
Preheat oven to 350°F.
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract, egg yolk, and flour until dough comes together.
Chill dough for 15-30 minutes.
Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, make a small impression in the center of each ball. Fill impression with jam.
Bake for 14-18 minutes in preheated oven, or until lightly browned.
In a medium bowl, mix together confectioners sugar, 3/4 tsp almond exact and milk until smooth.
Drizzle over warm cookies.
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