Raspberry Thumbprint Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Add some color to your cookie tray with these jam-filled thumbprints. This recipe could also be your healthy alternative for the next school party. Ingredients:
3/4 cup (3 ounces) grated almond paste |
2/3 cup sugar |
5 tablespoons butter, softened |
1/4 teaspoon vanilla extract |
1 large egg white |
1 1/4 cups all-purpose flour (about 5 1/2 ounces) |
1/4 teaspoon salt |
6 tablespoons raspberry refrigerator jam |
Directions:
1. Preheat oven to 325°.
2. Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
3. Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation. Bake at 325° for 10 minutes or until golden.
5. Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.
6. Notes: Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.
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