These are my new favorite Holiday cookies and they will be added to next year’s Christmas Cookie list. I ended up making two batches because the first time the cookies spread out and they aren’t supposed to. The reason that happened was because I didn’t let the cookies chill in the fridge for an hour. I didn’t read the instructions well and wanted to put the short bread cookie dough in the oven right away. Major mistake on my part, oops! You live and learn. That is probably the major key to getting this cookie right. Leave the dough in the fridge for an hour and keep the dough cool while making these. The dough is a little bit crumbly and hard to work with but you can work with it enough to get the cookie shaped into a 1 inch ball. They still taste the same even if they do spread out, but they aren’t as pretty. 🙂
Almond extract in shortbread cookie dough really enhances the flavor to short bread cookies.I am in love with it now and while making these cookies I got an idea for another type of savory cookie I want to try with this same method. Just not sure if almond extract would be the right type of extra for the kind of cookie I want to make. These pretty much melt in your mouth. Use different flavored jams or whatever is your favorite kind of jam.
Raspberry Almond Thumbprint Cookies
- Yield: 32 cookies 1x
Ingredients
- 2 ½ cups all purpose flourÂ
- ½ tsp baking powder
- ¼ tsp saltÂ
- ¾ cup sugarÂ
- â…“ cup unsalted butter
- ¼ cup of whole milkÂ
- 1 tsp almond extractÂ
- â…“ cup reduced sugar raspberry jam
- Powdered Sugar Glaze (Optional)Â
- 1 cup powdered sugar
- 3 to 4 teaspoons water
- 1 1/2 teaspoons almond extractÂ
Instructions
In a medium bowl, combine flour, baking powder and salt; set aside.
In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.
Stir flour mixture into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.
Preheat oven to 350ºF. Coat 2 cookie sheets with cooking spray.
Roll level tablespoons of dough into 32 balls; place about 1-inch apart on prepared cookie sheets. Press an indentation into center of each ball using your thumb. Using a small spoon, fill indentations with jam.
Bake until bottoms of cookies turn golden, about 10 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely.Â
For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
- Yields 1 cookie per serving.
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Notes
myWW points: Blue Points: 3; Green Points: 3;Â Purple Points: 3
Nutrition
- Serving Size: 1 cookie
Dina says
these are a classic cookie. yum!