Raspberry Thumbprint Cookies

Serves 1
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Directions

  1. 1Get your stand mixer (or hand mixer) and 1 cup (250g) of good unsalted butter at room temperature.
  2. 2Attach the paddle attachment to the mixer and whip the butter until it gets nice and fluffy.
  3. 3Add sugar, almond extract, and vanilla extract into the whipped butter and mix. Scrape down the sides of the bowl with a rubber spatula as you go.
  4. 4Add salt and flour and mix until a dough forms.
  5. 5Take the dough out, form it into a ball, wrap it in plastic wrap, and refrigerate for about 2 hours.
  6. 6Preheat your oven to 350°F (175°C) and line your cookie tray with parchment paper.
  7. 7Roll the dough into small balls, about 1 inch in diameter (roughly 1 tablespoon each), and place them on the parchment-lined cookie sheet.
  8. 8Use your thumb to make a divot right in the middle of each cookie dough ball.
  9. 9Fill the middle of each cookie with a spoonful of raspberry jam with seeds.
  10. 10Bake the cookies for exactly 13 minutes.
  11. 11While the cookies cool, prepare the icing by combining 1 cup of confectioners sugar with 1-2 tablespoons of milk or cream and a dash of vanilla extract until it's thicker than a glaze.
  12. 12If you don't have a piping bag, put the icing into a ziplock bag. Turn the bag to a corner and cut a tiny bit of the tip off.
  13. 13Drizzle the icing over each cooled cookie.

Ingredients

  • 1 cup unsalted butter
  • 2 thirds cup sugar
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.25 tsp salt
  • 2.25 cup flour
  • 0.5 cup raspberry jam with seeds
  • 1 cup confectioners sugar
  • 1 tablespoon milk or cream
  • 1 tsp vanilla

Equipment

stand mixerpaddle attachmentrubber spatulaplastic wrapcookie trayparchment paperziplock bagscissors

Tips

  • Use the best quality unsalted butter you can find, as it makes all the difference.
  • Do not use more than 1/2 tsp of almond extract, as it is super strong.
  • Refrigerating the dough for 2 hours is very necessary to prevent cracking during baking and maintain an appealing look.
  • Bake the cookies for exactly 13 minutes, no longer, even if they don't seem done.
  • Use raspberry jam with seeds; other flavors do not work as well for this recipe.