Raspberry Almond Thumbprint Cookies

Updated at: Thu, 22 Feb 2024 02:59:36 GMT

Step 1

In the bowl of an electric mixer, cream together the butter and powdered sugar until light and fluffy, scraping down the bowl as needed.

Step 2

Add the vanilla and almond extracts, and the salt and beat to combine.

Step 3

Slowly add the flour, in thirds, beating well in between each addition and scraping down the bowl as needed.

Step 4

Continue to beat until a dough forms and it begins to pull away from the sides.

Step 5

Refrigerate for at least 2 hours, or over night.

Step 6

Preheat oven to 350F. Line a baking sheet with parchment paper.

Step 7

Scoop out the cookie dough with a small cookie scoop (1 tablespoon in size).

Step 8

Roll the dough in the palm of your hand to create a round ball.

Step 9

Toss the dough ball in sugar so its coated on all sides.

Step 10

Place on the baking tray lined with parchment paper.

Step 11

Using the back of a 1/4 teaspoon create an indentation in the center of each dough ball, being careful not to press all the way down. If the dough cracks while pressing, the dough is too cold. You can then form it back into a ball with your hands to warm the dough up. It will not crack the warmer it is. But don't allow it to warm up too much or your cookies will loose their shape in the oven and spread out too much, becoming flat.

Step 12

Fill each cookie with the raspberry jam, using the 1/4 teaspoon and releasing it from the spoon with the flat side of a wooden skewer and positioning the jam into place.

Step 13

Bake for 12 minutes.

Step 14

Allow to cool slightly on the tray, while microwaving the white chocolate.

Step 15

Microwave the white chocolate at :30 intervals, stirring with a fork at each interval, until liquified and smooth.

Step 16

Dip the fork in the melted chocolate and run it across the cookies, back and forth, in a quick motion, to create the drizzle effect.

Step 17

Allow the white chocolate to cool and harden on the cookies, about 30 minutes or so. Then store in an air tight container at room temperature.

Step 18

Or freeze for up to a month in a Ziploc bag.

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