Italian Cookies Recipe

RASPBERRY THUMBPRINT COOKIES

Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze.

These raspberry thumbprint cookies are special to serve, yet easy on your baking budget.

Makes 42 cookies

INGREDIENTS:

  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup raspberry jam *

GLAZE

  • 1 cup powdered sugar
  • 2 to 3 teaspoons water
  • 1/2 teaspoons almond extract

 

*Substitute 1/2 cup of your favorite flavor jam

 

METHOD

  1. STEP 1

    Combine butter, sugar and 1/2 teaspoon almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.

  2. STEP 2

    Heat oven to 350°F.

  3. STEP 3

    Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.

  4. STEP 4

    Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

  5. STEP 5

    Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.

 

 

Source and pictures

 

 

 

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