Raspberry Almond Thumbprints Recipe
Summary
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 Large, separated | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 2/3 cup sliced blanched almonds, coarsely chopped | ||
| 2 tablespoons seedless raspberry jam | ||
| Sifted powdered sugar | ||
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.
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.
Chef
