Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies
Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for the next school party.
Ingredients
- 3/4 cup grated almond paste
- 2/3 cup sugar
- 5 tablespoons butter softened
- 1/4 teaspoon vanilla extract
- 1 large egg white
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 18 teaspoons refrigerated raspberry jam extra thick jam
Instructions
Preheat Oven
- Preheat oven to 325°.
Prepare Baking Sheets
- Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
Mix Dough
- Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy.
- Add vanilla and egg white; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Add flour and salt to almond paste mixture.
- Beat at low speed until well blended.
Shape Cookie Dough and Bake
- Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls.
- Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation.
- Bake at 325° for 10 minutes or until golden.
Cool and Add Raspberry Jam
- Remove cookies from pans; cool on wire racks.
- Spoon about 1/2 teaspoon refrigerated raspberry jam into center of each cookie.
Notes
Found online at: https://www.myrecipes.com/recipe/raspberry-thumbprint-cookies