Raspberry Almond Thumbprint Cookies
Buttery with a touch of tang! Raspberry and almond are two flavors that will ALWAYS compliment each other!
Equipment
- Stand Mixer
- Large Mixing Bowl
- Baking Sheets
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Corn Starch
- 1/4 teaspoon Salt
- 1 cup Butter Salted; At Room Temperature
- 2/3 cup Granulated Sugar
- 1 teaspoon Almond Extract
- 1/2 cup Raspberry Jam With Seeds (I like these cookies more rustic)
Instructions
- In a large mixing bowl, whisk together the flour, cornstarch and salt until combined; set aside.
- Using a stand mixer (with a paddle attachment), beat on medium-high speed the butter, sugar and almond extract until fluffy.
- Reduce the speed to low and slowly add the dry ingredients into the stand mixer until combined and the dough has formed. Refrigerate the dough for at least one hour.
- After 1 hour, preheat your oven to 350°F. Shape the dough with your palms into 1" balls and place them on a parchment lined baking sheet. (Place extra dough in the refrigerator until it is time to bake again.)
- Using your pinky finger, make an indent into each ball of dough. Fill each hole with 1/4-1/2 teaspoon of raspberry jam. Bake for 12 minutes.
- After baking, let the cookies rest on the baking sheet before transferring to a cooling rack to completely cool.
- Store in an airtight container.