Raspberry Jam Thumbprint Cookies
Prep Time:
20 minutes plus chilling time
Cook Time:
12 minutes
Serves:
about 30 cookies
Ingredients
- 2 Cups all-purpose flour
- 1/8 Tsp. salt
- 1 Cup (2 sticks) unsalted butter
- 1 Tsp. almond extract, divided
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 1/2 Tablespoons honey
- 1/2 Tsp. vanilla extract
- 1 Tbsp. fresh lemon juice
- 2/3 Cup granulated sugar
- 1 large egg
- 3/4 Cup confectioners’ sugar
- 1/4 Tsp. – 1 teaspoon water
Directions
- PLACE 2 cups flour into a medium bowl.
- ADD 1/8 teaspoon salt and STIR to combine ingredients.
- SET ASIDE flour mixture.
- PLACE 1 cup (2 sticks) butter into the bowl of a stand mixer.
- ADD 2/3 cup granulated sugar, 1 egg, and 1/2 teaspoon almond extract.
- BEAT until butter is creamed and REDUCE mixer speed to low.
- ADD flour mixture slowly to butter mixture.
- BEAT on low speed until well-incorporated.
- WRAP dough in plastic wrap and CHILL in refrigerator for 1 hour.
- PLACE raspberries into a small sauce pan.
- ADD 1 ½ teaspoons honey and 1/2 teaspoon vanilla extract.
- BRING raspberry mixture to a boil.
- REDUCE heat to simmer and COOK 5 minutes.
- ADD 1 tablespoon lemon juice and SIMMER an additional 5 minutes.
- SCRAPE and DISCARD any froth from raspberry mixture as needed.
- COVER jam and allow to cool to room temperature.
- PREHEAT oven to 350°F.
- LINE two baking sheets with parchment paper.
- SCOOP dough into approximately 1-tablespoon measures and SHAPE dough into tight balls.
- PLACE about 15 dough balls onto each prepared baking sheet, leaving about 2 inches between each dough ball.
- INDENT each cookie with thumbprint or back side of tablespoon measure.
- COVER cookies loosely with plastic wrap.
- CHILL cookies in freezer for about 30 minutes.
- FILL cookie indentations completely full with raspberry jam.
- BAKE cookies for about 12 minutes or until lightly browned around edges.
- ALLOW cookies to cool slightly on baking sheet then TRANSFER to cooling rack to cool completely.
- PLACE 3/4 cup confectioners’ sugar into a small bowl.
- ADD 1/2 teaspoon almond extract and STIR to combine.
- ADJUST glaze by adding small amounts of water until a thick yet pourable consistency.
- DRIZZLE glaze over cookies as shown and ALLOW glaze to set.
- SERVE immediately.
