Never To Late To Make More Cookies- Raspberry Favo... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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I know there are many versions of thumbprints but this is defintely my favorite cookie. I didn't get them done for Christmas, but mixed up a batch this weekend just for me! (Sinfully selfish, but I deserve it!) Read more ) Ingredients:
cookie |
1 c. softened butter |
2/3 c sugar |
1/2 t. almond extract |
2 c. flour |
1/2 c. my moms homemade raspberry jam (or your equivalent!) |
fresh raspberries or blackberries (if desired) |
glaze |
1 c. powdered sugar |
2-3 t. milk |
1 to 1 & 1/2 t. almond extract |
Directions:
1. Cookie:
2. Combine butter, sugar, and almond extract for cookie in a large mixing bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add flour.
5. Reduce speed to low and beat until well mixed.
6. Cover and refrigerate at least one hour.
7. Preheat oven to 350.
8. Shape dough into 1-inch balls.
9. Place 2 inches apart on ungreased cookie sheets.
10. Make indentation in center of each cookie with thumb or back of melon baller.
11. (edges of cookie may crack slightly.)
12. Fill each indentation with about 1/4 tsp. jam.
13. Bake for 14 to 18 minutes or until edges are lightly browned.
14. Immediately upon removing from oven press one lucious, juicy berry in the center of each cookie for a little extra pizazz - if desired.
15. Let cool for1 minute, then remove from cookie sheet to cool completely.
16. Glaze:
17. Stir together all glaze ingredients in small bowl until smooth.
18. Drizzle frosting glaze over cooled cookies.
19. You can easily substitute other favorite jams and berries of your choice.
20. Feel free to indulge in a batch for yourself. Curl up with a good book and enjoy! :-)
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