Raspberry Thumbprint Cookies
These delicate and buttery treats are a celebration of simplicity, combining a melt-in-your-mouth texture with the burst of sweet-tart raspberry jam at their center. Perfect for holiday gatherings, tea time, or any occasion that calls for a touch of sweetness, these cookies are a delightful addition to your baking repertoire.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 264 g all-purpose flour (2 cups + 2 tbsp)
- 1/2 cup raspberry jam
Icing
- 1 cup confectioners' sugar
- 1-2 tbsp cream or milk
- 1 tsp vanilla or almond extract (optional)
Instructions
- Use a handheld or stand mixer with a paddle attachment to beat the butter on high until creamy (about one minute). Switch mixer to medium speed and add sugar, vanilla and almond extracts. Scrape down bowl as needed.
- Turn of mixer and pour flour into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed.
- Press dough down to compact it and tightly cover with plastic wrap to chill until firm, at least four hours.
- Preheat oven to 350°. Line two baking sheets with parchment paper or silicone mats. Shape cookie dough into tablespoon-sized balls. Make an indentation into each ball, then fill with jam.
- Bake until edges are golden brown, 14 to 18 minutes. Allow the cookies to cool.
- Mix confectioners' sugar, milk and extract in a medium bowl until smooth; drizzle lightly over warm cookies.
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