Easiest Way to Prepare Tasty Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies. In a large bowl, cream butter, sugar and extract until light and fluffy. Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze. Raspberry Almond Shortbread Thumbprints Thumbprint cookies with a buttery base, filled with raspberry preserves and drizzled with an almond glaze. These raspberry thumbprint cookies are special to serve, yet easy on your baking budget. Read the Story Behind the Recipe Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze.

Make sure you didn't miss yesterday's Chocolate Turtle Cookies. Buttery, melt-in-your mouth, sugary bites of bliss. Pulse the almonds in a food processor until coarsely ground; set aside. You can cook Raspberry Almond Thumbprint Cookies using 16 ingredients and 17 steps. Here is how you cook that.

Ingredients of Raspberry Almond Thumbprint Cookies

1. It's of for cookies.
2. Prepare 1 cup of unsalted butter, at room temperature.
3. Prepare 2/3 cup of granulated sugar.
4. You need 2 of large eggs, yolks and whites separated.
5. You need 2 cup of all-purpose flour.
6. It's 1/4 tsp of salt.
7. Prepare 1 tsp of vanilla extract.
8. It's 1/4 tsp of almond extract.
9. You need 1 3/4 cup of finely ground almonds.
10. You need 1/2 cup of seedless rasberry jam.
11. It's of for the,white chocolate glaze.
12. You need 4 oz of white chocolate finely chopped.
13. It's 3 tbsp of cream, heavy, light or half and half.
14. It's of for the chocolate glaze.
15. You need 4 oz of dark chocolate, finely chopped.
16. It's 3 tbsp of crram, heavy, light of half and half.

With crushed almonds in the cookie dough, these Raspberry Almond Thumbprint Cookies are infused with almond flavor. Top with raspberry jam or your favorite jam flavor. Thumbprint cookies are classic cookies that are so versatile. Fill them with chocolate, caramel or Nutella…or in the case of these, your favorite jam.

Raspberry Almond Thumbprint Cookies step by step

1. Preheat oven to 350. Line baking sheets with parchment paper..
2. Whisk flour and salt in a bowl, set aside.
3. In a large bowl beat butter with sugar until light and fluffy, 2 to 3 minutes.
4. Add egg yolks and vanilla and almond extract, beat in..
5. Add the flour/salt mixture and mix just until.well blended..
6. Whisk egg whites until frothy..
7. Have ground almonds spread out on a plate.
8. Roll cookie dough into 1 inch balls. Dip each ball onto egg white..
9. Then roll.each ball in almonds..
10. Place 2 inches apart on prepared pans..
11. With your thumb or better, the back.of a wooden spoon make an indentation in the center of the center of the cookie.ball..
12. Fill indentation with raspberry jam..
13. Bake 12 to 15 minutes until.set and light golden brown. Cool on wire rack before glazing..
14. Make glazes.
15. FOR WHITE CHOCOLATE GLAZE Heat cream to a simmer, add white chocolate. Whisk until smooth..
16. FOR DARK CHOCOLATE GLAZE. Heat ccream to a simmer add chocolate and whisk until smooth..
17. Working while glaze is warm.drizzle with dark chocolate glaze then white chocolate glaze.set sauce fortaleza to cool and set..

In the bowl of a stand mixer combine the butter, sugar, almond extract and lemon zest. Scrape down the bowl when needed. Raspberry Almond Thumbprint Cookies are one of the most popular recipes on my blog every Christmas season! You get a buttery shortbread cookie base, a bright, vibrantly flavored raspberry jam filling and they're finished with a sweet almond glaze. Amazing raspberry-filled and almond-flavored shortbread thumbprint cookies.