Raspberry Almond Thumbprint Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Using a handheld or stand mixer with a paddle, beat the butter on high speed until creamy, about 1 minute. Beat in the sugar, vanilla and almond extracts on medium speed, scraping the bowl as needed. Add the salt and flour and beat on low until a very soft dough forms. If the dough is too sticky to roll, beat in 1 more tablespoon of flour.
2. Line a baking sheet with a silicone mat or parchment. Roll the dough into balls of about 1 tablespoon (18–20g) each, place them on the sheet and press a thumbprint into each one.
3. Refrigerate until firm, at least 4 hours.
4. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
5. Space the cookies 2–3 inches apart, about 12 per sheet. Fill each with a scant 1/2 teaspoon of jam.
6. Bake for 13–15 minutes, until very lightly browned at the edges. Do not overbake. Cool on the sheet for 5 minutes, then move to a wire rack and cool at least 30 minutes.
7. Whisk the icing ingredients until smooth, adding liquid to thin or confectioners' sugar to thicken. Drizzle over the cookies and let set about 1 hour.
8. Store in an airtight container at room temperature up to 2 days, or refrigerated up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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