Raspberry Almond Thumbprint Cookies Recipe
PHOTOGRAPHY BY ASHLEY MEYER
STYLING BY ASHLEY MEYER AND AIRIELLE FARLEY
According to the old song, the fifth day of Christmas is to be celebrated with five golden rings. If made correctly, these scrumptious little circles can definitely suffice. This recipe, adapted from Land O’ Lakes, is chock-full of sweetness, from the almond flavoring in the shortbread to the raspberry jam and powdered sugar glaze.
Ingredients: Makes 3 dozen
- 1 cup butter
- 2/3 cup sugar
- ½ tsp. almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
- 1 cup powdered sugar
- 2-3 tsp. water
- 1½ tsp. almond extract
Combine butter, sugar, and ½ tsp. almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm. Heat oven to 350 degrees F and shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Press thumb in center of each ball to make an indentation (edges may crack slightly). Fill each indentation with about ¼ tsp. jam. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack and cool completely. Combine all glaze ingredients in bowl with whisk until smooth and carefully drizzle over cookies.
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