Looking for the best cookie recipe to make? Check out these mouthwatering Raspberry Almond Thumbprint Cookies! They have an amazing soft and crumbly texture and the great balance of raspberry and almond flavor!
Despite that Christmas and New Year’s are over, I continue to bake all sorts of cookies. Apparently, I was “nice” last year and “Santa” decided to upgrade my mixer to 6 Qt Kitchen Aid 600 Professional. I have to tell you that this contraption is really awesome and does lots of magical things with no effort.
To test my new mixer, I picked out a new recipe for Raspberry Almond Thumbprint Cookies. They came out really delicious, soft with the crumbly texture, and the great balance of raspberry and almond flavor.
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I know that it seems a little bit tricky to make these cookies look right, but I have a few tips to make the process easier. First, refrigerate the dough for 1-2 hours so it will be easier to work with it. Then, form small balls from the dough, about 1.5 tablespoons each. Press them slightly, and using a finger or a thumb, press in the center of each ball creating a well. In my case, I like to use ½ teaspoon measuring spoon, as it creates a perfectly even depression.
You should definitely try to make these cookies. I am sure your family and children will love them!
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 2 1/4 cups all purpose flour
- 1/3 cup raspberry jam
- 1 cup powdered sugar
- 2-3 teaspoons whole milk
- 1 teaspoon almond extract
- Using a stand mixer with a paddle attachment, beat unsalted butter and granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add almond extract and salt and mix again.
- Reduce speed to low and gradually add the cornstarch and flour. Beat the mixture for a few minutes until all ingredients are well incorporated and the dough is smooth and without any clumps.
- Cover the dough with plastic wrap and refrigerate for an hour.
- When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
- Shape the dough into 1.5 inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 10 minutes.
- Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then on a wire rack.
- When the cookies are cooled off, mix all the ingredients for the glaze, whisk it and drizzle over the cookies. Enjoy!