Raspberry Almond Thumbprint Cookies
I always wanted to make thumbprint cookies. Don’t ask me why because I don’t know the answer to that question. Probably because I find it fun to stick my fingers in cookie dough. But I find anything related to cooking and baking fun so that can’t really be the reason. No matter why I decided to make these cookies, the fact is that I made them (once again after changing the recipe just a little bit to make the cookies healthier and to feel less guilty after eating them) and here is the recipe.
1 cup (230g) unsalted butter, softened to room temperature
2/3 cup (134g) Xylitol
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups + 2 Tbsp (264g) spelt flour
1/2 cup (160g) raspberry jam
1 cup (120g) confectioners’ sugar
1 Tablespoon (15g) milk
1 teaspoon vanilla or almond extract (optional)
1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
2. Preheat oven to 190 degrees Celsius. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it’s perfectly fine to have a few cracks. Fill each with jam.
3. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
4. Make the glaze:stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.
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