Raspberry Almond Shortbread Thumbprints

The cookie swap not only gave food bloggers a chance to give and receive cookies, but it also raised money for the Cookies for Kids Cancer organization.  Each food blogger paid an entry fee and agreed to send a dozen cookies to three different cookie swap matches.  The whole event was organized by Julie @ The Little Kitchen and Lindsay @ Love and Olive Oil.  I cannot write enough good things about this extremely organized event.  Lindsay and Julie had all their cookies in a row, providing timely information, matches and even tips on how to properly pack your cookies for travel to their new home.

Author: Tricia
Recipe type: Cookie

Ingredients

    For the dough:
    1 cup unsalted butter, room temperature
    ⅔ cup granulated sugar
    ½ teaspoon almond extract
    2 cups all-purpose flour
    ½ cup seedless raspberry jam
    pinch of salt
    For the glaze:
    1 cup powdered sugar
    2-3 teaspoons water (more or less as needed for drizzling consistency)
    1½ teaspoons almond extract

Instructions

    In a large mixing bowl, combine the butter, granulated sugar and ½ teaspoon almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. 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. Make an indentation in the center of each cookie with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping ¼ teaspoon jam.
    Bake for 15 minutes or until edges are 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.

Notes
Adapted from a Land-O-Lakes recipe

NOTE - after receiving a couple of comments about the cookie spreading too much, I thought I would mention a few tips -
1. Make sure you are using Land-O-Lakes butter. That is the only one I have tested these cookies with.
2. Make sure the dough is well chilled before making the dough balls.
3. 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. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they make not spread correctly and hold the jelly in tact.
Hope this helps you have great success with these simple but delicious cookies!

Source : http://www.savingdessert.com/raspberry-almond-shortbread-thumbprints/

Tweet