Raspberry and Almond Holiday Thumbprint Cookies
These Raspberry and Almond Holiday Thumbprint Cookies are known for melt-in-your mouth texture! Plus they look so wintry, with their powdery-white tops, contrasted against those deep, raspberry fillings.
Servings: 2 dozen cookies
Ingredients
- 1/2 cup butter room temperature (1 stick or 113 g)
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp kosher salt
- 1 1/4 cups all-purpose flour
- 1/3 cup fruit jam or preserves
- 1/3 cup granulated sugar for rolling
Instructions
- Place butter in the bowl, add powdered sugar and mix it together with the spatula or mixer until it creams together.
- Add egg yolk, vanilla and almond extracts. Then add flour and mix well.
- Using a tablespoon scoop, form the balls and cover them in the granulated sugar. Roll the balls between the palms of your hand to make them smooth. The sugar will prevent the dough from sticking to hands
- Place the balls on the silicon or parchment paper lined baking sheet. Gently use your thumb or the back of a teaspoon to slowly press an indent into the cookie. If you see the dough starting to crack, you can usually press the dough back together.
- Transfer the baking sheet with pre-made cookies to freezer and chill for 30 minutes.
- Once dough is done chilling, preheat oven to 325 F. Spoon jam into each thumbprint, filling each indent to the brim.
- Place cookies in the preheated oven for 15 minutes or until edges are just beginning to turn golden brown.
- Once done baking leave cookies for a 2-3 minutes on the baking sheet to firm up a little. Then transfer them onto the cooling rack and once cooled dust with powdered sugar.