Tuesday, December 23, 2008
Raspberry Almond Thumbprints
I got this recipe from this amazing blog, seriously check her out, talk about some serious inspiration. I keep telling myself that when we are in a house instead of an apartment, I am going to entertain just like her. She is something else. Anyways, I love the use of almonds instead of walnuts, which is how we always made them growing up. Mine spread a little much, so they aren't too beautiful, but they make up for it in taste! Enjoy!
Almond Raspberry Thumbprint Cookies
1 1/2 c. butter, softened
1 c. granulated sugar
1 tsp vanilla extract (I used 1/2 vanilla and 1/2 almond extract)
3 1/4 c. all-purpose flour
1 c. almonds, ground coarsely
1 c. raspberry preserves
-In bowl of stand mixer, combine butter and sugar and beat on high until light and fluffy in color, about 3 minutes.
-Add eggs and beat to combine well.
-Add vanilla and combine.
-Scrape down sides of bowl, slow mixer to low and add flour and almonds.
-Beat to combine (mixture will be coarse), remove bowl from mixer and scrape down sides, making sure all mixture is thoroughly combined.
-Scoop dough out into tsp sized rounds, rolling into balls. Place on cookie sheet at least 1 inch apart.
-Place cookie sheet in fridge for 15 to 20 minutes.
-Preheat oven to 375 degrees and line cookie sheets.
-Make an indentation into top of cookie with finger.
-Using a spoon, place a small amount of jam into indentation of each cookie.
-Place into oven and bake until starting to turn golden brown, about 8-10 minutes.
-Remove from oven and let cool before serving