Almond Raspberry Cookie Recipe

Raspberry Almond Thumbprint Cookies Sally's Baking …

WEBDec 12, 2013 · Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 …

1. This cookie dough requires at least 4 hours for chilling and cookies must cool before glazing. Don’t forget to plan ahead!
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
3. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.* Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
4. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.

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Raspberry Almond Thumbprint Cookies Wholesome …

WEBNov 30, 2020 · Line the baking sheet with a Silpat baking mat or a piece of parchment paper and set aside. To the slightly cooled toasted flour add …

1. Preheat the oven to 350 degrees F.
2. Spread 2 cups of the almond flour out on a large rimmed baking sheet and place it in the oven for 7 minutes until just beginning to brown. Use a spatula to toss and stir the flour and then shake the pan to spread it back out evenly and continue to toast for an additional 2 to 5 minutes, until evenly golden brown and fragrant. Immediately transfer the toasted flour to a large mixing bowl and allow it to cool for 15 minutes.
3. Line the baking sheet with a Silpat baking mat or a piece of parchment paper and set aside.
4. To the slightly cooled toasted flour add the remaining 2 cups of almond flour, sugar, honey, salt, lemon juice, lemon zest, almond extract, vanilla extract, and lightly beaten egg. Using a wooden spoon, stir until well combined. Use clean hands to work the mixture until a smooth dough is formed. Scoop the dough using a medium (#40) cookie scoop (about 1 1/2 tablespoons) and use your hands to roll them into smooth balls. You should have close to 26 balls (1 or 2 more or less is okay). Place onto the prepared baking sheet, leaving 2-inches between the cookies. Flatten slightly with the palm of your hand and use your thumb or index finger to make a small indent in the center of each cookie. Smooth and reshape the edges if they crack too much (a little is fine). Fill the indents with 1/2 teaspoon raspberry preserves.

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