Glazed Raspberry Jam Thumbprint Cookies Recipes

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
• Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

GLAZED RASPBERRY JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together butter and granulated sugar until fluffy.
• Add 2 egg yolks, 1 tsp vanilla, and salt; beat well.
• Gradually add flour, mixing well.
• Shape into 3/4-inch balls.
• Dip into slightly beaten egg whites then roll in chopped walnuts.
• Place 1 inch apart on greased cookie sheet.
• Press down center of each with thumb.
• Fill thumb prints with preserves.
• Bake at 350F for 15 to 17 minutes.
• Mix milk and 1/2 tsp vanilla into confectioners' sugar, adding more milk if necessary to make a glaze.
• Drizzle glaze onto warm cookies and allow to cool.

RASPBERRY-ALMOND THUMBPRINT COOKIES

Steps:

• In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.