Raspberry Almond Thumbprint Cookies
I need to get something off my chest for this blog post. I REALLY dislike raspberry flavoring. Raspberries, the berries, are fine. Not my favorite berry, and they can't even begin to complete with strawberries or blueberries, but they're fine. Whatever. But raspberry via jam or added flavoring!? Blech! It far too often ruins what would be otherwise great chocolate desserts (I'm looking at you lava cakes).
After that rant, it only seems fair that I now talk about the one raspberry flavored thing I like so far; raspberry thumbprint cookies.
Honestly I think it's because I have fond memories of them as a child; my dad would buy them for me after my gymnastics practice every Saturday. Gymnastics, cookies, and spending time with my dad = one of favorite memories from childhood.
So! I decided to try making some myself. When I saw that Saving Dessert's recipe also used almond extract I was sold. I changed up the design of the cookies but the recipe is still the same.
What You'll Need
For the dough
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 - 3/4 cup seedless raspberry jam
- pinch of salt
- extra large star tip for frosting
- frosting bag
For the glaze
- 1 cup powdered sugar
- 2-3 teaspoons water (more or less as needed for drizzling consistency)
- 1 1/2 teaspoons almond extract
Oven Temp: 350 degrees
Cook Time: 10-15 minutes, or until edges are lightly browned
In a mixing bowl, cream the butter. Add in the granulated sugar and almond extract and mix.
I sifted the flour before adding it to the batter.
At a low mixing speed, slowly add in the flour to the rest of the batter. Stop once or twice to scrape the sides of the bowl to ensure the batter is well mixed.
Once the dough is mixed we'll want to prep the frosting bag and baking sheet! Add parchment paper to a baking tray or place a cookie sheet over it. Remember to put the star tip through the bag before putting the batter in...because some of us here have mixed up those steps.
Fill the frosting bag halfway and start piping cookies! The dough was too hard to work with when I tried filling the bag higher. I refilled the bag 3 times before getting through all the batter.
Once the cookies have been piped onto your baking sheet we can start making them "thumbprints." Depending on the size of your cookies you can either use your thumb, finger, or the end of a cooking utensil. I used the end of a large wooden spoon.
Make sure you don't press all the way down to the bottom!
Let the dough chill in the fridge for at least an hour. Once in the oven mine ended up falling a LOT so I think I might try leaving them in the fridge overnight next time, or making the thumbprint impressions smaller.
Start heating the oven up as the dough nears it's completed chill time.
Add a dollop of raspberry jelly to each cookie. Make sure it doesn't spill out of each indent. Then stick them in the oven for 10-15 mins, or until lightly browned. Mine were done by 10-11 minutes, but it depends on the size of your cookies. Just keep an eye out!
Well. They certainly fell more than I anticipated, but at least there's still some cool texture. Just means I'll be refrigerating them for even longer next time!
Take the cookies out and let them cool on the baking sheet for 10 mins before moving them to a rack to finish cooling.
In the meantime you can prep the glaze! Mix together the powdered sugar, water and almond extract. Add water half a teaspoon at a time if you need to thin it out at all.
I put mine in a condiments jar for easy drizzling.
Drizzle those cookies with that almond-glaze goodness! After that I stuck them in the fridge for another 10 minutes, then immediately starting eating them.
These are way too easy to eat.
My boyfriend, Javi, and I tried to do some fun "professional" photography for these! Let me know what you think. Any tips are always welcome. :)
Check out Javi's instagram for more photography awesomeness!