RASPBERRY THUMBPRINT COOKIES

RASPBERRY THUMBPRINT COOKIES

Yield: makes 16 cookies

1 cup unsalted butter, softened

2/3 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

2 and 1/4 cups all-purpose flour

1/2 cup (160g) raspberry jam*

Instructions:

This cookie dough requires at least 3 hours for chilling and cookies must cool before glazing. Don’t forget to plan ahead!

Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat butter on high speed until creamy, about 2 minutes. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts; scarping down the sides and the bottom of the bowl as needed. Add salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed.  Cover dough tightly with plastic wrap and chill until firm, at least 3 hours.

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Return to refrigerator if dough has gotten. Make an indentation with your thumb into each ball. Fill each with a scant 1/2 teaspoon of jam.

Bake shortbread thumbprint cookies for about 14 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. 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.

Make the glaze: Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.