Almond Raspberry Thumbprint Cookie Recipe

Thumbprint Cookies (Raspberry Almond Flavored)

WebNov 25, 2018 · Remove from the fridge and add seedless jam to fill (but not overfill) the centers of all the cookies. Return the cookies to the fridge …

1. In a large bowl, add the room temperature butter and sugar. Beat at medium speed until smooth and creamy, scraping the sides as needed. Add in the almond, vanilla extract, cornstarch, and salt and beat until combined. Add flour into the bowl. Beat together at low speed, scraping bowl as needed, until ingredients are all combined. Do not overmix.
2. Shape the cookies into small balls -- the size of 1 tablespoon (I use a tablespoon measuring spoon to form and measure balls) and then if desired, roll the cookie dough balls in the 1/2 cup granulated sugar until coated. Next, gently Indent the center of each cookie dough ball with your finger. Place these cookies 2 inches apart on a silpat or parchment paper lined cooking sheet. Cover and place in the fridge for 1 hour (or freeze for 30 minutes). Remove from the fridge and add jam to fill (but not over fill) the centers of all the cookies. Return to the fridge for 10 minutes.
3. Preheat the oven to 350 degrees F. Bake the cookies for 8-10 minutes or until very lightly browned (slightly underbake for soft and delicious shortbread cookies!)
4. Remove cookies to a cooling rack and allow them to cool completely. Meanwhile, prepare the glaze by whisking all the ingredients together in a bowl until smooth. (Add heavy whipping cream or milk until you've reached your desired consistency; I like the glaze on the thicker side).

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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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