First time making these. They are as tasty as they are pretty. I looked at many recipes before deciding what I wanted to do. I noticed that some recipes called for an egg, some didn’t. Some said refrigerate the dough, some said don’t bother. Some recipes have you fill with jam before baking, some after. Some recipes have the cookie coated in nuts, or glazed, or plain, or sprinkled with powdered sugar, etc. I went with a recipe that called for an egg in the cookie dough. I figured it couldn’t hurt. I read many reviews that complained the cookies were too flat, so instead of using one cup of butter, I used a half cup butter and a half cup margarine. I have found when using only butter in a cookie recipe, the cookies will be flatter. I refrigerated the dough for two hours before baking. I also chose to fill the cookies with jam after baking. That way if the well for the jam puffed up while baking, I could fix it a bit before filling (and no burnt jam on my cookies sheets).
RASPBERRY THUMBPRINT COOKIES
- 1 cup butter (or butter/margarine combo), room temperature
- 3/4 cup white sugar
- 1 egg
- 1/2 tsp. almond extract (actually, next time I will used 1 teaspoon)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- powdered sugar
- raspberry jam
- In large bowl, beat butter, sugar, egg and almond extract. On low speed, add flour and salt. Refrigerate dough for an hour or two.
- Preheat oven to 350 degrees. Shape dough into small balls, placing one inch apart on cookie sheet. Press thumb (or bottom of a wooden spoon, which is what I used) into the center of each cookie (but not all the way through).
- Bake about ten minutes. Remake indentations, if necessary, while warm. Cool completely. Sprinkle with powdered sugar and fill with about 1/4 teaspoon favorite jam. (I use freezer jam, which tastes as fresh as homemade.)