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    Raspberry Thumbprints


    Source of Recipe


    Debbie


    Recipe Introduction


    These popular holiday cookies are fun to make and wonderful to eat. They are also very good filled with apricot jam.


    List of Ingredients


    • 1 1/2 cups flour
    • 1/4 tsp salt
    • 1/2 cup finely ground blanched almonds
    • 2 sticks (1 cup) butter, softened
    • 1/3 cup granulated sugar
    • 1/4 cup sifted confectioner's sugar plus additional for dusting
    • 1 1/2 tsp vanilla
    • 1/2 tsp almond extract
    • 1 cup seedless raspberry jam


    Instructions


    1. Into medium bowl, sift together 1 1/2 cups flour and 1/4 tsp salt. Stir in 1/2 cup ground almonds.
    2. In large bowl, with electric mixer, beat 2 sticks butter with 1/3 cup granulated sugar and 1/4 cup confectioner's sugar until light and fluffy. Beat in 1 1/2 tsp vanilla and 1/2 tsp almond extract. Add flour mixture, a little at a time, until just combined. Chill dough, wrapped in plastic wrap, at least 1 hour.
    3. Preheat oven to 325 degrees. Working with 1 T of dough at a time, gently roll dough into balls, about 1" in size, and place about 1 1/2" apart on baking sheets. Make indentation in top of each cookie with your finger and spoon small amount of raspberry jam into each fingerprint.
    4. Bake 12 to 15 minutes, or until pale golden. With metal spatula, transfer cookies to racks to cool. Before serving, sift confectioner's sugar over cookies. Store in layers separated by waxed paper in airtight containers.


    Final Comments


    Makes about 3 1/2 dozen cookies.
 

 

 

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