Raspberry Thumbprint Cookies with Almond Glaze
Soft, buttery cookies that are festive and delicious!
Equipment
- 1 baking sheet
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/3 cup raspberry jam
- 1 cup powdered sugar
- 1 tsp almond extract
- 2 tbsp almond milk
Instructions
- Glaze: In a medium bowl, whisk together the powdered sugar, extract and 1 tablespoon of almond milk. Add enough of the remaining milk until you reach the consistency that you like. If the mixture is too thick, add more liquid. If it is too thin, add more sugar. Using a spoon or a piping bag, drizzle glaze over the cooled cookies. Let set for 1-2 hours.
- Cookie Directions:Cream the butter and sugar together for a couple of minutes using a mixer on medium speed. Add the vanilla and salt and continue to beat on medium until fully incorporated. Add the flour gradually until your mixture has formed a dough. Shape the dough into a ball (it will be a little crumbly). Tightly wrap the dough with plastic wrap and chill for at least one hour in the refrigerator.Preheat oven to 350 F.Roll dough into 1 inch balls, and place on a parchment lined cookie sheet. Make an indentation with your thumb (or the back of a small spoon) into the centre of each ball. Fill the indentation with jam. But be careful that you do not overfill the indentations.Place cookie tray into refrigerator while the oven preheats.Bake the cookies for 13-15 minutes or until edges are lightly browned.
Notes
You can store these cookies in an airtight container for up to 3 days at room temperature.