Wednesday, December 9, 2009

Raspberry Almond Thumbprints

Even though my holiday cookie recipes are not original to my head I thought it would still be fun to share some of them. Whenever possible I try to use local and/or organic ingredients.

I have always been a bit nutty about saving recipes that I stumble across in magazines, etc. This recipe I happened to find when I was just out of college working at a small local newspaper. Land O Lakes had sent out recipe booklets to the media. When I saw this recipe I immediately held onto the brochure because I love raspberry jam!

Raspberry Almond Shortbread Thumbprints
(from Land O Lakes)
Preparation time: 45 min Baking time: 14 min
Yield: 3 1/2 dozen cookies
*I must make large cookies because I just about get 3 dozen*


Cookies:
  • 2 sticks of butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups unbleached all-purpose flour
  • Raspberry jam
Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons water
  • 1 1/2 teaspoons almond extract
Directions:
  1. Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  2. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed.
  3. Cover; refrigerate at least 1 hour.
  4. Place rack in upper third of oven.
  5. Heat oven to 350 degrees.
  6. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.
  7. Make indentation in center of each cookie with thumb (edges may crack slightly).
  8. Fill each indentation with 1/4 teaspoon of jam.
  9. Bake one cookie sheet at a time for 14 to 18 minutes or until edges are lightly browned. Turn the cookie sheet half way through the bake time.
  10. Let stand 1 minute; remove cookies from cookie sheets.
  11. Cool completely.
  12. Whisk all glaze ingredients in small bowl until smooth.
  13. Drizzle the glaze over cookies. (I usually pour the glaze into a small plastic bag, snip just a tiny bit off a corner and gently pipe the glaze over the cookies.
Alternative:
  • Substitute raspberry jam for your favorite flavor.
  • You can also easily substitute the all-purpose flour, for example, with whole wheat pastry flour or another type of flour, depending on your preference.
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1 comment

  1. I love raspberry and almond together. Your thumbprints look delicious. Thanks, Land 'o Lakes!

    ReplyDelete

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