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Raspberry Almond Thumbprints

Southern.Crockpot's picture
<p><a href="http://www.flickr.com/photos/71217725@N00/2504053/">Image Credit</a></p>
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1 Large, separated
  Vanilla extract 1 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Sliced blanched almonds 2⁄3 Cup (10.67 tbs), coarsely chopped
  Seedless raspberry jam 2 Tablespoon
  Sifted powdered sugar 2 Tablespoon
Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add egg yolk and vanilla, beating until blended.
Stir in flour. (Dough will be crumbly but easily presses together.)
Form dough into a ball; cover and chill 3 hours.
Let dough stand at room temperature 5 minutes.
Shape into 24 (1") balls.
Lightly beat egg white.
Dip each ball into egg white; roll in almonds, pressing firmly.
Place balls 1" apart on lightly greased baking sheets.
Make an indentation with your thumb in center of each cookie.
Fill with about 1/4 teaspoon raspberry jam.
Bake at 350° for 15 to 17 minutes or until lightly browned.
Remove to wire racks to cool.
Cut a small circle out of wax paper to fit over jam center.
Place wax paper on jam, and dust with powdered sugar: remove wax paper circle.
Repeat procedure with remaining cookies and powdered sugar.

Recipe Summary

Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Preparation Time: 
5 Minutes

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