These Raspberry Filled Almond Thumbprint Cookies are my newest favorite dessert. I really think I could eat them every day. I’m not so sure my jeans would appreciate that, so I’ll behave myself.
But they really are so good!
You might think this is a serving tray, from which I plan to share these cookies.
I think this is just enough for me.
I wish I had taken a picture of how I did the glaze. Just put it into a storage bag, squeeze it all down into one corner, and cut just the very tip off the bag. This will give you an impromptu piping bag that you won’t have to clean!
First step is to mix the dough and let it chill, wrapped in plastic wrap, for at least 20 minutes. I think the original recipe I adapted this from said a couple of hours. I’m sure that would help them not spread too much but I found it almost impossible to shape them into balls without the dough cracking when I chilled them that long.
So, I didn’t worry about them spreading. Using parchment paper cuts down on the spreading quite a bit.
You may also try forming them into balls and then chilling. I’ll try that next time I make them and come back and let you know. (If you try it, come let us know in the comments!)
Then, just use your thumb to make an indentation where the jam will go. The dough may crack some, that’s Ok, just smooth it out the best you can, it’ll be fine.
Warm the jam a little so that it will spread out smoothly. Drop about half a teaspoon of jam into each cookie. You can use any flavor you like but raspberry is particularly yummy for this cookie.
Once you’ve baked them (just until slightly browned on the edges) let them sit on the cookie sheet for at least 5 minutes, then transfer to a cooling rack. If you can stand it, wait until they’re completely cooled before adding the glaze.
I’ll leave it up to you whether or not you alert the family that they’re ready. If you want to keep that our little secret, I won’t judge.
If you do decided to share, remember that Valentine’s Day is coming up. You might want to Pin this recipe and make these for the one you love!
- 1 cup butter, room temperature
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all purpose flour
- ½ cup raspberry jam
- 1 cup confectioners' sugar
- 1 TBSP milk (really, that's all it will take)
- ½ teaspoon vanilla
- MIx all ingredients except the jam.
- Form into a ball, wrap in plastic wrap and chill fro 20 minutes -4 hours (or see note above)
- Using a tablespoon- sized scoop, form the dough into balls and set on a cookie sheet lined with parchment paper.
- Use your thumb to make an indentation for the jam.
- Warm the jam in the microwave just long enough to loosen it up so it will fill the cavity.
- Bake on 350° for 13-15 minutes, just until the edges are slightly browned. Be careful not to over bake, they will continue to bake some when you take them out of the oven.
- Allow them to cool for at least 5 minutes before transferring to a cooling rack.
- Allow to completely cool before adding the glaze.
- To make glaze:
- Simply mix ingredients until smooth. If your glaze is too thin, add more sugar. If too thick, add just a drop more milk.
- Drizzle onto cookie once they've completely cooled.
- These will keep for a couple of days, covered, at room temp. But you won't have to worry about that... They'll be gone.
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