Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies Kylee Cooks

WebNov 17, 2022 · Line two baking sheets with parchment paper and set aside. Preheat the oven to 350 degrees F. Make the dough. With a hand mixer or in the bowl of a stand …

Rating: 5/5(21)

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Raspberry Thumbprint Cookies (video) Little Sweet …

WebMar 31, 2021 · With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture. Roll the dough into …

Rating: 4.9/5(31)
1. Preheat oven to 325F and line 3 cookie sheets with parchment paper.
2. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
4. With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.

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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 Thumbprint Cookies Buns In My Oven

WebMay 19, 2010 · Pre-heat oven to 350 degrees. In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat until well combined. Add the flour to …

Rating: 4/5(6)
1. Pre-heat oven to 350 degrees.
2. In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat until well combined. Mix in flour and continue mixing until the dough comes together.
3. Roll dough into small balls and press your pinky finger into each ball to make the well for the dough. Fill the wells with the jam.
4. Place cookies in the refrigerator for one hour to chill.

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