Thumb print cookies are made of shortbread cookie dough. This almond raspberry thumb print cookies are easy to make with simple ingredients from your kitchen. The cookies will melt in your mouth and they are rich with buttery and fruity flavor.
I opted to fill this lovely cookies with raspberry jam but they are good to go with any flavoured jam like strawberry,apricot,figs or mixed berries. I got my gals to help me to make the indication to fill up the sweet sour raspberry jam and they had fun leaving their thumb print on each cookies. This gorgeous vibrant colour cookies indeed one of the fun baking project in my kitchen. Store in an airtight container and they could last for a good two weeks but i'm sure they'll be gone even before that.
Ingredients
2 cups all purpose flour
1 cup unsalted butter,room temperature
1/2 tsp almond extract
1/2 cup raspberry jam
2/3 cup granulated white sugar
1 tsp vanilla extract
Methods
Using a stand/hand mixer, beat butter on high speed for about 1 minute. Reduce speed to medium and add sugar,almond extract and vanilla extract. Beat for another 1-2 minutes and scrape down the sides of the mixing bowl. Reduce speed to low, add the flour into the butter mixture and beat till well combined.
Cover the mixing bowl with cling wrap and refrigerate for 3-4 hours.
Line a baking tray with parchment paper. Preheat oven at 180'C or 350'F.
Scoop 1 tbsp of the cookie dough and shape into balls. Make an indentation with your thumb into the ball. Repeat with the remaining dough.
Fill each with 1/2 tsp of raspberry jam and bake them for 13-15 minutes or till the edges lightly browned.
Remove from oven and cool on baking tray for 5 minutes. Transfer to wire rack and cool completely before storing.
No comments:
Post a Comment