Not only am I continuing to mourn the disappearance of our Christmas tree and decorations, but I’m also missing the piles of cookies that were abundant over the past few weeks! Let’s face that it’s likely to be cold, maybe even frigid, for the next few months. With the cold comes hot tea and cocoa, and where there’s hot tea and cocoa, cookies should obviously follow! That being said, these raspberry thumbprint cookies are a simple, delicious cookie to accompany the aforementioned beverages. Luckily I managed to freeze a batch of these so I can have them at my disposal for the next few months…ok, maybe weeks ;)
Here’s the recipe via Parent Pretty:
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract
1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.