Home » cookies » Raspberry Almond Thumbprint Shortbread Cookies

Raspberry Almond Thumbprint Shortbread Cookies

There’s a store back in my hometown, well actually a whole production warehouse that is located there called Harry and David. They specialize in fine chocolates, great produce, treats, gourmet popcorn, etc. It’s just the best store and I always go in there and stock up on goodies. Well, when I was little my mom would buy these cookies from H&D called Galletes. They were absolutely delicious and had different fruit fillings in the middle. Once I stumbled upon this recipe I wondered if it would be similar, and I’m SO excited to report that it actually was! The layout of the cookies slightly different because there isn’t two layers of cookie, but the taste is there! šŸ™‚ I didn’t use the glaze this time, mainly because these were the last cookies on my list and I was just a bit out baked from the day, but I’ll be sure to drizzle them next time.

Ingredients:
– 1 cup (2 sticks) butter, softened
– 2/3 cup granulated sugar
– 1 tsp. vanilla extract
– 1/2 tsp. almond extract
– 2 cups all-purpose flour
– 1/2 cup raspberry jam

Glaze:
– 1 cup powdered sugar
– 1 tbsp. Milk
– 1 tsp. vanilla or almond extract (optional)

Directions:
In the bowl of your stand mixer, beat the butter for about a minute on high. Next, add the sugar, vanilla, and almond extracts, beat on medium speed. Then gradually add the flour and beat until combined. Transfer dough to another bowl and press down to compact it. Cover the dough and chill for at least 4 hours.

Preheat oven to 350F. Line two baking pans with the silpat baking mats or parchment paper. Roll the dough into about 1-inch balls, and place on the baking sheets. Press your thumb into the cookie to make a well in each one, big enough to hold the jam. Fill each cookie with about 1/2 tsp. of jam, or however much the cookie will hold. Try and work fairly quickly because you don’t want your dough to get very warm.
Bake the cookies for about 14 minutes, or until the bottoms and edges are slightly browned. Watch them closely so they don’t overtake and will stay nice and soft.
Remove the cookies from the baking trays after about 5 minutes after taking them out of the oven. Transfer to a cooling rack and cool for about 30 minutes before glazing.

The Glaze:
Combine the powdered sugar, milk, and extract(s) together, stir until smooth. You can add more milk to thin it out or more sugar to thicken it, depending on your preference. Drizzle over cooled cookies.

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I apologize for not getting a picture of the raspberry filled cookies by themselves. My friend and I decided to split the recipe and we placed cherries in one half and the jam in the other. Both were very good, but the raspberry filled ones just took me back to my childhood šŸ™‚

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