Raspberry Thumbprint Butter Cookies
Photo courtesy of Cheryl Wood
These are quite similar to a shortbread cookies, if desired a candied red or green cherry may be placed in the middle of each cookie instead of the jelly
Yield 24 cookies
INGREDIENTS:
1 cup butter, softened (no substitutes)
1/2 teaspoon almond extract (optional)
2 teaspoons vanilla
1/2 cup confectioners’ sugar, sifted to remove small lumps (if you prefer a sweeter taste increase to 3/4 to 1 cup)
1/4 cup cornstarch
1-1/2 cups all-purpose flour
24 teaspoons raspberry jelly ( can use strawberry jam or jelly or use 24 candied red or green cherries)
INSTRUCTIONS:—————————————————–
Preheat oven to 325 degrees F.
Lightly grease a cookie/baking sheet.
In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
Spoon about 1 teaspoon jelly or jam into the hole.
Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
Cool on wire racks.
You will also find this recipe on www.recipezazz.com
Related posts:
- Kitten’s Buttery Cut-Out Sugar Cookies With Icing That Hardens
Easy Chocolate Raspberry Ganache Glaze
Peanut Butter Oatmeal Chocolate Chip Cookies
Reese’s Peanut Butter Cup Cookies
Related posts brought to you by Yet Another Related Posts Plugin.
