Raspberry Almond Thumbprint Cookies

By srumbel

2015 PA Farm Show
Thumbprint Cookie Contest
Winning Recipes
5th Place
Thomas R. Helwig
York County

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup raspberry jam
• 2 cups + 2 tablespoons all-purpose flour
• Crushed almonds
• Beaten egg whites
• Glaze
• 1 cup confectioners’ sugar
• 1 tablespoon cream or milk
• 1 teaspoon vanilla or almond extract (optional)

Preparation

Step 1

Make the cookies: Using a handheld or stand mixer with a paddle
attachment, beat the butter on high speed until creamy, about one 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.
Preheat oven to 350 degrees. Line two baking sheets with parchment
paper or silicone baking mats. Shape the cookie dough into balls. Dip the
balls in egg whites and then roll in crushed nuts. Make an indentation with
your thumb into each ball.
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 over bake. Allow the cookies to cool on the baking sheet for five
minutes before transferring to a wire rack. Fill each with a ½ teaspoon of
jam. (Or however much it can hold). Allow to cool for at least 30 minutes
before glazing.

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 consistence. Drizzle over cooled cookies. Glaze will set within a
couple hours