Raspberry Almond Thumbprints!
BEST combination, ever!
Almond shortbread acts as a vehicle for sweet and tangy raspberry jam. Buttery, flaky, jamy…yes, jamy…All topped with an almond drizzle. In my opinion, the almond accents the raspberry in an amazing way that heightens the flavor of the raspberry. Oh-em-gee, I am not kidding when I say you need to make these now. I am drooling thinking about all of them sitting in my freezer until Christmas.
These are one of my sister’s favorite cookies that I’ve made. Last Christmas I made a massive batch of them and I swear she demolished 3/4 of it herself. Too bad she won’t be coming in from New York for Christmas this year No cookies for Doober.
Along with the 3 Ingredient Peanut Butter Cookies, these are also a “no excuse” recipe to make. You have no excuse not to make them because they are inexpensive, easy, not time consuming, and most importantly SO delicious.
- 1 c butter softened, I use Earth Balance
- ⅔ c cane sugar
- 2 c WW flour
- pinch salt
- ¾ tsp almond extract
- raspberry jam
- ¾ c powdered sugar
- 1 tsp almond extract
- coconut milk (enough to bring to desired consistency)
- Pre-heat oven to 350 and line cookie sheet with parchment paper
- Chill dough before baking
- Form balls of dough on baking sheet
- Indent crater into each ball using thumb or other instrument (I used ¼ tsp measuring spoon)
- Fill each crater with jam, not too much or it will overflow
- Bake about 9 minutes or until golden brown
- Allow cookies to cool before glazing
- Mix all ingredients together making sure to add in coconut milk until desired consistency is reached
Cream butter and sugar together:
Form into balls:
Using thumb or other instrument, make indentation in cookie:
Fill crater with jam:
After cooled, drizzle with almond glaze: