Thursday, January 5, 2012

Raspberry Almond Thumbprints Cookie

2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam

Preheat the oven to 325ºF.  In a large mixer bowl, cream together the butter and sugar until fluffy.

Beat in the salt, and almond extract until smooth.  Mix in the flour until combined, and then the almonds.  The dough will be very...  clean.  It's hard to describe, but you will know what I mean when you get there. 

Scoop out small balls of dough onto a parchment-lined baking sheet.  Press a hole into the center of each cookie, not all the way through.

Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.

 Bake for 20-25 minutes until the cookies are light golden brown around the edges.

Cool completely as the jam will set up as the cookies cool.  Store in tupperware at room temperature for a few days or in the freezer for longer!


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