Time 1h15m Yield 36 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Time 55m Yield 3-1/2 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners’ sugar, extract and water. Drizzle over cookies.
More about “raspberry almond thumbprint cookies recipes”
Time 50m Yield 3 dozen cookies Number Of Ingredients 10 Steps:
Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined. Wrap in waxed paper and chill well. (overnight). Roll into very small balls - around 1/2 inch. Dip into slightly beaten egg white, then roll in crushed almonds. Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam. Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool. Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary. When cookies are cool, frost with a dab of frosting.
