RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES #SNACK #FRUIT
Raspberry Almond Shortbread Thumbprint Cookies have an unobtrusive almond enhance and a rich, fresh shortbread base bested with sweet raspberry jam and a straightforward almond seasoned shower.
These treats have incredible surface, an exceptional flavor mix, they're very charming and liquefy in-your mouth heavenly! If all else fails, treats are consistently the best decision for sweet. You won't require a plate, fork or even a blade to appreciate a treat, or two. Regardless of whether you're filling your treat container at home, or offering to colleagues during the occasions, these Raspberry Almond Shortbread Thumbprints will be a significant treat all will appreciate. There is so much flavor it's practically amazing when you nibble into these delicate fresh treats.
Not only for the occasions! These pretty Raspberry Almond Shortbread Thumbprint Cookies are so delightful you'll need to make them for each blessing giving chance, party, occasion, occasion, potluck and family spectacle!
Throughout the years I've gotten some extraordinary remarks, proposals, a couple of inquiries and a couple of grievances about the treat formula initially adjusted from Land-O-Lakes. The not exactly gleaming surveys showed the treat batter was dry and couple of others referenced that the treat mixture spread excessively. I've tried and retested this formula and made loads of notes to enable you to be the star pastry specialist at your next treat challenge!
Ingredients :
For the cookie dough:
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup seedless raspberry jam
- For the glaze:
- 1 cup powdered sugar
- 2-3 teaspoons water, more or less as needed for drizzling consistency
- 1/2 teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)
Instructions :
- In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded 1/4 teaspoon jam.
- Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
- Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Recipe Notes :
- Please read all notes and instructions before beginning. This is an easy recipe, but must be followed for best results.
- When measuring the flour, lightly spoon into measuring cup and level off the top with the flat side of a table knife. Do not pack the flour into the cup.
- Be sure you are using raspberry jam. Do not use jelly.
- If your dough is dry and crumbly, you probably added too much flour. Try adding 1 tablespoon of butter to the cookie dough.
- I always use Land-O-Lakes unsalted butter in all my recipes. If you use salted butter please omit the 1/4 teaspoon additional salt added with the flour.
- Do not over-bake. The cookies are best just lightly browned on the bottom.
- To prevent the cookies from spreading too much please note:
- Make sure the dough is well chilled before making the dough balls.
- Keep dough refrigerated between batches. With a high butter content, the dough will quickly warm when left at room temperature.
- Place dough balls on a cool baking sheet, or parchment paper. The cookies will begin to spread if placed on a hot pan. To make it easy you can place the dough balls on parchment and then slide them onto a rimless baking pan and bake immediately. I use a light colored rimless baking sheet to make this process easy and quick.
- Do not smash the entire dough ball flat when making the indentation. Use a small finger and push straight down into the center of the cookie. DO NOT MAKE THE INDENTION TOO DEEP. The bigger the whole, the wider the cookies will spread. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they may not spread correctly and hold the jelly in the pocket.
- Bake 3-4 cookies first to see how they do for you. If they are spreading too much, refrigerate the dough balls with jam for 15 minutes before baking.
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