Raspberry Thumbprint Butter Cookies |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 24 |
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These are quite similar to a shortbread - for the holidays place a candied red or green cherry in the middle of each cookie in place of the jelly or jam. Ingredients:
1 cup butter, softened (no subsitutes) |
1/2 teaspoon almond extract (optional) |
2 teaspoons vanilla |
1/2 cup confectioners' sugar |
1/4 cup cornstarch |
1 1/2 cups all-purpose flour |
24 teaspoons raspberry jam (can use strawberry jam or jelly or use 24 candied red or green cherries) |
Directions:
1. set oven to 325 degrees F.
2. Lightly grease a cookie/baking sheet.
3. In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4. In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5. Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6. Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
7. Spoon about 1 teaspoon jelly or jam into the hole.
8. Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9. Cool on wire racks.
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