Raspberry Thumbprint Cookies
These cookies are amazing and perfect for Santa! There are especially amazing with the Raspberry Jam you can get at the Dairy Keen. (Just saying!)
Raspberry Thumbprint Cookies
Makes about 20 cookies
1 Cup Butter, softened
2/3 Cup Powdered Sugar
½ teaspoon almond extract or vanilla
½ teaspoon salt
1 egg, beaten
2 1/2 cups Flour
6 Tablespoons sugar, or more as needed
½ Cup Raspberry Jam, or jam of your choice
Combine butter, powdered sugar, extract, and salt in a mixing bowl. Beat on low until combined. Then add the egg and beat on medium speed until creamy. Reduce speed and add flour. Beat until combined.
Refrigerate until firm. At least one hour.
Heat oven to 350 degrees. Shape dough into one-inch balls. Roll between your hands to form ball.
Roll in the sugar. Place 2 inches apart onto an ungreased cookie sheet.
Make an indentation with your thumb or lid from a bottle, (I use the cap from my husband’s Mt. Dew bottle). The dough will crack a bit, this is normal. Fill the indentation with 1/2 teaspoon of jam. Do NOT overfill.
Bake for 14 minutes or until edges are lightly browned.
Let stand 1 minute and then remove from cookie sheet and place onto cooling rack.
To make Gluten Free use Gluten Free flour mix. ¼ teaspoon xanthium gum if the GF flour mix does not have any in it.
Turtle Cookies
Make as above but use the vanilla extract and place a square of caramel into the indention. When you remove from the oven place a pecan half into the hot caramel. When cookies are cooled drizzle with melted chocolate.
Lemon cookies
Make as above use lemon extract instead of the almond and place 1/2 teaspoon lemon curd into the indention.